Acorn-Fed 100% Ibérico Ham “Jamón de Bellota” · Bone-In Leg
~16 lb (7–8 kg) · bone-in leg
$1,399Add →
Castro y González
Guijuelo, Salamanca · since 1910 · four generations curing acorn-fed ibérico in the cold, dry air of the Salamanca plateau.
- 1910
- Founded
- Guijuelo, Salamanca
- Region
- Jamón, paleta y embutidos ibéricos
- Speciality
- 10
- Products
· What they make ·
See everything they make →A few of their pieces.
Acorn-Fed 100% Ibérico Ham · Boneless, Vacuum-Sealed
~9–10 lb (4–4,5 kg) · boneless, vacuum-sealed
$1,349Add →
Acorn-Fed Ibérico Ham · 75% Ibérico Breed · Bone-In Leg
~16 lb (7–8 kg) · bone-in leg
$999Add →
Acorn-Fed Ibérico Ham · 75% Ibérico Breed · Boneless, Vacuum-Sealed
~10–11 lb (4,5–5 kg) · boneless, vacuum-sealed
$949Add →
Their story
Castro y González
Guijuelo, Salamanca
Established 1910
Established 1910
A century in Guijuelo
Castro y González has cured ibérico in Guijuelo since 1910, in the same family cellars. Up on the Salamanca plateau the winters run cold and dry, and that climate does the work: the slow cold-and-warm cycle that cures a leg right, no thermostats, no shortcuts.
Their acorn-fed pigs roam the dehesa through the montanera, the autumn months when the holm oaks drop their acorns. Each leg then cures for at least 36 months. Beyond the jamón they make paleta, lomo, chorizo and salchichón.
Why we chose them
- 100% and 75% ibérico de bellota, cured 36+ months
- D.O.P. Guijuelo, family-run, four generations deep
- Our exclusive maker. You will not find this leg anywhere else in the US.
· Where it starts ·
Black-hooved pigs, free-range on acorns.
These Iberian pigs roam the dehesa, the oak woodlands of western Spain, and through the autumn acorn season they eat little else. That acorn diet is why the fat melts at room temperature and finishes with a faint taste of hazelnut.