DESCUENTO 10% POR SAN VALENTIN CON CODIGO: IBERICLOVE

ABOUT

Calderón & Ramos since 1982
Calderón & Ramos since 1982
Calderón & Ramos since 1982

Calderón & Ramos since 1982

Calderon & Ramos is more than a business group. As a result of our passion for the origin and development of our products, we have been working since 1982 to keep our local tradition alive.

It is only through this experience and knowledge of the whole process, that we can guarantee that each product complies with our quality control protocol and above all, our high standards.

We continue to carry out all stages of the production process, from the selection of the raw material and cutting, to obtaining the highest quality Iberian cured, fresh, fat and meat meal products.

The hard-work, effort and familiar nature of the group has always relied on a highly qualified and dedicated staff team. Our entrepreneurial spirit has motivated us to reinvest funds and to grow in a consistent and sustainable manner. We do all of this in order to make Guijelo a household name.

Food quality & hygiene

We work across all of our departments to guarantee maximum excellence. We comply with all certificates, and most importantly we always work in line with our commitment.

Estrella de Castilla is an authorised exporter to all European Union countries, as well as to other countries such as Japan, Mexico, Canada, Vietnam and Singapore, where they have both maintained and exceeded in complying with our high standard of hygiene and quality requirements.

Food quality & hygiene
Food quality & hygiene
Food quality & hygiene
Our commitment
Our commitment
Our commitment

OUR COMMITMENT

Tradition and craft cannot be understood without commitment. We are committed to the environment and to each and every one of our workers who make the production of our product possible.

ENVIRONMENTAL AWARENESS

In our commitment to tradition and the origin of our products, environmental awareness forms an intergral part of our working practice. Nature is our workspace, so as a result, we nourish and protect it, as we do with the professionals with whom with work. Without them, we wouldn’t be able to keep the legacy of our Iberian tradition alive. Nor without the great professionals that make it happen. They are the most important part of the company and, therefore, we seek to maintain their balance.

IBÉRICOS CALDERÓN Y RAMOS S.L

Awards

The company was awarded with the distinctive “Óptima 2012” for its real commitment to equal opportunites for men and women in business, and for promoting their talent.

INTEGRATED ENVIROMENTAL AUTHORISATION (AAI).

Facilities

All of our facilities are equipped with the most innovative machinery on the market. Each stage of the process is taken care of in a strict and meticulous manner, in order to ensure maximum quality until products reach you.

Only then can we provide your palate with an authentic Iberian flavour.

Reindus
Feder
MAFISA PREMISES

MAFISA PREMISES

Surface Area: 29.066.26 m2

Equipped with an abattoir, cutting room, filleting and packaging room, cold store and fat rendering plant.

ESTRELLA 1 PREMISES

ESTRELLA 1 PREMISES

Surface Area: 7.552,33 m2

Estrella 1 premises is the production factory where cured and dried Iberian sausage meats are processed.

ESTRELLA 2 PREMISES

ESTRELLA 2 PREMISES

Surface Area: 24.474,88 m2

1000m above ground level, Estrella 2 premises is the production factory where Iberian hams and other products are dried, gutted and sliced.

Our prducts

Unique foods that give us a special animal species: the Iberian pig.

Our prducts

FRESH PRODUCTS

All of Estrella Castilla's products are the result of excellent raw material, continuous quality control and the work of the expert hands of our butchers who, along with the most modern facilities, dice and cut so that each of our products maintain the quality and the unique flavour of the Iberian pig.

IBERIAN PORK NECK (OR BONELESS)
IBERIAN HAM
IBERIAN PORK CENTRE CUT RACK
IBERIAN PORK LOIN
IBERIAN PORK MEAT
IBERIAN PORK “TAPILLA”
IBERIAN PORK CHEEKS
IBERIAN PORK TENDERLOIN
IBERIAN PORK “LAGARTO”
IBERIAN PORK “SECRETO”
IBERIAN PORK “PRESA”
IBERIAN SHOULDER
IBERIAN PORK RIBS
IBERIAN PORK BACK FAT
IBERIAN PORK “ABANICO”
PORK BELLY
IBERIAN PORK “PLUMA”

CURED PRODUCTS

Manufactured through a meticulous curing process, using natural and artisanal methods.

Preparation of cured hams

One of our secrets is the control of the production process from beginning to end. Only this way can we guarantee that each and every one of our hams reaches you with all the quality, flavour and tradition of Guijuelo.

Preparation of cured hams

1.RAW MATERIALS

RAW MATERIALS

Selected Iberian pig, from the South East of the Iberian peninsula.

2. DESPIECE

CUTS

In order to obtain our valued products, we rely on highly qualified staff for the quartering of the carcass.

3.TRACEABILITY & CONTROL

TRACEABILITY & CONTROL

The individual labelling of parts allows us to trace the location of products at all times during the manufacturing process.

4. CLASSIFICATION

CLASSIFICATION

Hams and other Iberian products are graded by weight, a key stage in the process before salting takes place.

5. SALTING

SALTING

The hams are placed on top of each other, and covered entirely with coarse sea salt and moistened grain.

6. SETTLING

SETTLING

The pieces then stay in the natural drying rooms from 12-18 months, where they reduce in weight, allowing for the aromas to intensify.

7. DRYING & CURING

CURING

The pieces then stay in the natural drying rooms from 12-18 months, where they reduce in weight, allowing for the aromas to intensify.

8. MATURATION

MATURATION

Finally, the ham is buried in cellars, where they looked after, remaining under strict control.

DESCUENTO 10% POR SAN VALENTIN CON CODIGO: IBERICLOVE