Casalba combines tradition and innovation by respecting artisan recipes and production methods, combined with modern production systems that guarantee the highest quality standards.

In the foothills of the Sierra de la Demanda, in an area particularly suited to curing thanks to alternating hot summers and cold winters that are constantly ventilated, Julio Castro Alba selects the best raw materials for the production of top-quality hams and sausages.

At Casalba, ancient methods are still practiced today, such as smoking with natural oak wood braziers, the aroma of which mixes with that of other wood species typical of the area to guarantee the unique smoking of prosciutto and guanciale. Chorizo, Coppa and Cecina di Vacca, characterised by exceptional quality and a sweet flavour with a hint of smoke, are also processed and cured here.

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