Our products
Unique foods that give us a special animal species: the Iberian pig.
Unique foods that give us a special animal species: the Iberian pig.
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.
Manufactured through a meticulous curing process, using natural and artisanal methods.
Iberian hind limb. Manufactured through artisanal techniques. Due to to the long curing process, it has a unique colour, flavour and intense aromas.
Curing time of 36 months
Iberian forelimb (smaller in size and weight than the ham). Handcrafted meat is cherry red in colour, with intense flavours and aromas.
Curing time of 24 months
One of the finest cuts of the Iberian pig, manufactured through artisanal techniques with natural spices. When cut, it has vivid hues ranging from pale pink to Bordeaux red with large infiltration of fat. Outstanding flavours and aromas.
Curing time of 4 months
Pork loin, processed with natural spices. The cut is juicy and accompanied by an intense flavour, aroma and colour.
Curing time of 4 months.
A cut selected from Iberian pigs, seasoned with natural spices and stuffed in natural casings.
Curing time of 90 days
Iberian meat mixture selected and seasoned with natural spices, particularly “pimientón de la vera” (a spice from the Vera region in Spain) and then stuffed into natural casings. The cut has a bright red-orange colour, with a smooth taste and aroma.
Curing time of 5 months
Iberian meat mixture, selected and seasoned with natural spices, particularly black pepper, stuffed into natural casings. The cut has a bright colour, and fine texture with pleasant flavours and aromas.
Curing time 5 months
Iberian meat mixture seasoned with selected spices, particularly “pimientón de la vera” (a spice from the Vera region in Spain) and then stuffed in collagen casings. On cutting it has a bright red, fruity and smoky aroma.
Curing time of 2 months
Iberian meat mixture selected and seasoned with natural spices, marked by black pepper and stuffed into a collagen casing. On cutting it has fine mince, with aromas and delicate flavours.
Curing time of 2 months
Selected mixture of Iberian meat seasoned with natural spices, with a dominant tast of “pimientón de la vera”, stuffed into a curved collagen casing. The cut has a finely chopped, ruby red colour with flavour and soft aroma.
Curing time of 2 months
Mixture of Iberian pork and natural spices. Ideal for eating raw or for frying or grilling.
Curing time of 2 months