Pilgrimage route, men in the fields, Castilian landscape and my home… Casalba! Wherein lies the story of my parents, my children, my people. Years of silence in my Bodega waiting for our hams and cured meats to mature amidst the winds of the Burgos mountains, lost in time. And that flavour without needing miracles. My flavour, my life. The flavour of Casalba!
Julio Castro Alba
The ham is the cut made from the back leg of the pig. The shoulder come from…
Cured sausages are made from the chopped and minced cuts of meat, seasoned with…
Pancetta, dewlap cut (jowl)… are seasoned cuts (paprika, garlic) which are also cured in the drying room…
It is made from cuts of beef, in particular the larger cuts from the hindquarters of the animal…
Especially exquisite and tasty cuts are obtained from the Iberian breed pig…
Casalba ha estado presente en Foodex Japan del 5 al 8 de marzo, en Tokyo. Foodex Japan…
Casalba has taken part in Madrid Fusión, the great gastronomic gathering which is traditionally held in…
We feature in the blog of chef David de Jorge in this article: Long live elegant charcuterie!…
We feature in the blog of the chef David de Jorge in this article: Oh what…
Gonzalo Terreros is the founder of Belotea.com, an online shop dedicated to Iberian pork products and olive oil,…
