Our products
Unique foods that give us a special animal species: the Iberian pig.
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 PORK NECK (OR BONELESS)
IBERIAN PORK LOIN
IBERIAN PORK LOIN
IBERIAN PORK CENTRE CUT RACK
IBERIAN PORK CENTRE CUT RACK
IBERIAN PORK “PRESA”
IBERIAN PORK “PRESA”
IBERIAN PORK MEAT
IBERIAN PORK MEAT
IBERIAN PORK “PLUMA”
IBERIAN PORK “PLUMA”
IBERIAN PORK RIBS
IBERIAN PORK RIBS
IBERIAN PORK “SECRETO”
IBERIAN PORK “SECRETO”
IBERIAN SHOULDER
IBERIAN SHOULDER
IBERIAN PORK “LAGARTO”
IBERIAN PORK “LAGARTO”
IBERIAN PORK “TAPILLA”
IBERIAN PORK “TAPILLA”
IBERIAN PORK CHEEKS
IBERIAN PORK CHEEKS
IBERIAN HAM
IBERIAN HAM
IBERIAN PORK “ABANICO”
IBERIAN PORK “ABANICO”
IBERIAN PORK BACK FAT
IBERIAN PORK BACK FAT
PORK BELLY
PORK BELLY
IBERIAN PORK TENDERLOIN
IBERIAN PORK TENDERLOIN
Cured products
Manufactured through a meticulous curing process, using natural and artisanal methods.
IBERIAN ACORN-FED HAM
IBERIAN ACORN-FED HAM
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 ACORN-FED SHOULDER
IBERIAN ACORN-FED SHOULDER
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
IBERIAN ACORN-FED LOIN
IBERIAN ACORN-FED LOIN
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
IBERIAN ACORN-FED BABYLOIN
IBERIAN ACORN-FED BABYLOIN
Pork loin, processed with natural spices. The cut is juicy and accompanied by an intense flavour, aroma and colour.
Curing time of 4 months.
IBERIAN PORK TONGUE
IBERIAN PORK TONGUE
A cut selected from Iberian pigs, seasoned with natural spices and stuffed in natural casings.
Curing time of 90 days
IBERIAN ACORN-FED CHORIZO “CULAR” (CASINGS)
IBERIAN ACORN-FED CHORIZO “CULAR” (CASINGS)
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 ACORN-FED SALCHICHÓN “CULAR” (CASINGS)
IBERIAN ACORN-FED SALCHICHÓN “CULAR” (CASINGS)
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 ACORN-FED CHORIZO “VELA”
IBERIAN ACORN-FED CHORIZO “VELA”
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 ACORN-FED SALCHICHÓN “VELA”
IBERIAN ACORN-FED SALCHICHÓN “VELA”
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
IBERIAN ACORN-FED STRINGED CHORIZO
IBERIAN ACORN-FED STRINGED CHORIZO
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
IBERIAN BLACK PUDDING
IBERIAN BLACK PUDDING
Mixture of Iberian pork and natural spices. Ideal for eating raw or for frying or grilling.
Curing time of 2 months
