Best Castilian-Leonese Foods
Cordero asado is a popular Castillan dish made by roasting a whole lamb over an open fire. The lamb is usually marinated with lemon, garlic, and various fresh herbs such as rosemary and thyme. Once it is properly cooked, cordero asado is typically accompanied by roasted potatoes and onions on the side.
The dish is especially popular during the Christmas season.
Guijuelo is a ham or a shoulder from pure-bred pigs of Ibérico breed made in the autonomous community of Extremadura. This ham has an exceptional ratio of sweet and savory flavors that are complemented by nutty and woody notes. It is a high-quality ham that melts in the mouth when thinly sliced.
When cut, this ham is bright pink to red with evenly distributed white to light yellow fat stripes. These hams are cured and dried for a minimum of 18 months and must weigh more than four kilos. Guijuelo shoulders are produced in the same way except they are dried and cured for 12 months and must weigh more than 3,5 kilos.
Lechazo is a Spanish dish consisting of a roasted suckling lamb. In order for the lamb to classify as lechazo, it must weigh between 5 and 7 kg and its age cannot be more than 20 to 30 days. The lamb must be fed only on its mother's milk, hence the name lechazo, derived from the word leche, meaning milk.
Today, numerous restaurants in Spain specialize in lechazo, where they roast the lambs in traditional wooden stoves known as hornos de leña.
MOST ICONIC Lechazo
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Cecina de León is a cured meat product made from beef sirloin, centre leg, round and stifle. It is traditionally produced in the province of León. The production, which includes salting, curing and drying, can last for more than seven months.
It is smoked using oak found in local forests which gives it a characteristic taste and aroma. This cured meat is a dark brown on the outside and deep dark red on the inside. Cecina de León has a characteristic beef flavor with smoky undertones and is very succulent and smooth in texture.
One of the great blues of Europe, this Spanish cheese is produced in the Picos de Europa Mountains, namely the valley of Valdeón. The smooth and creamy Valdeón blue cheese is made from either pure cow's milk or a combination of cow's, sheep's, and goat's milk.
It is matured for about 45-60 days and sold wrapped in sycamore maple or chestnut leaves. Although it has all the character of a blue and a very intense, piquant flavor, Valdeón's bite is not as strong as the one in most other blue cheeses.
It is best paired with sherry and young, fresh white wines, which offer a good counterpoint to Valdeón's richness and pungency.
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Queso Zamorano is a cheese made from the milk of Churra and Castellana sheep breeds in the province of Zamora, in Castilla y León. It has a characteristic herringbone pattern imprinted on the top and bottom and a woven esparto grass (zigzag) pattern on the sides.
Depending on the weight of this cheese, its maturation period can range from 60 to 100 days. During this period, it is regularly turned and rubbed with olive oil, which causes the rind to become brown in color. Queso Zamorano has a full, piquant flavor with a delicate, tart aftertaste, and it's mostly consumed as a table cheese.
Pair with
Morcilla de Burgos are blood sausages that are traditionally made in the province of Burgos. This is one of the many varieties of blood sausage, or black pudding, present all around the world. The recipe for this delicacy is fairly simple and uses only a few humble ingredients.
An interesting fact about this recipe is that it doesn't actually involve any meat, since morcilla de Burgos is made by chopping and sautéing the onions with butter, then combining them with rice, lard, blood, and spices. The mixture is then used to fill the sausage casings before being cooked.
OTHER VARIATIONS OF Morcilla
MOST ICONIC Morcilla de Burgos
Leche frita is a delicious Spanish dessert consisting of a sweet, firm milk-pudding encased in a crunchy fried shell of eggs and flour. It is made with flour, cornstarch, sugar, milk, eggs, butter, and olive oil. The whole concoction is flavored with cinnamon.
Leche frita, meaning fried milk, can be served cold, at room temperature, or hot, ideally with a scoop of ice cream on the side. Although this old dessert has murky origins, it is believed that the first versions were made by nuns who used to sell these treats to help maintain their convents.
MOST ICONIC Leche frita
Chorizo de Cantimpalos is a cured variety of sausage made with pork meat that's mixed with salt, pepper, and spices such as garlic and oregano. There are three varieties of this sausage, depending on the thickness; sarta, achorizado and cular.
Chorizo de Cantimpalos is dark red and dotted with white particles of fat. It is juicy and smooth in texture and has a very aromatic and mild flavor. The sausage is produced in the province of Segovia from local pig breeds. After casing, it is cured and smoked over low heat.
MAIN INGREDIENTS
Cochinillo is a Spanish dish consisting of a roasted suckling pig with succulent meat, tender and crispy skin, and a very thin layer of fat. The meat is so tender that it practically falls apart when cooked properly. The dish is served throughout Spain, and it is especially popular in the region of Castilla.
The pigs should not be heavier than five kilograms nor older than three weeks, and they are traditionally roasted in large, open-faced brick ovens. One suckling pig can easily feed a party of four, and it is usually ordered in restaurants for birthdays and similar festive events.
MOST ICONIC Cochinillo
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Best Castilian-Leonese Food Producers
Embutidos Entrepeñas is a family-owned company with over 60 years of tradition, dedicated to the artisanal production of premium cured meats in the heart of the Spanish region of León. Located in the picturesque village of Geras de Gordón, at an altitude of 1,200 meters, the company benefits from exceptional climatic conditions that allow for the natural drying and aging of its meat delicacies.
A perfect blend of traditional techniques and modern quality standards makes each product authentic and unique. Their Cecina de León I. G. P., a delicately cured beef ham with a protected geographical indication, is renowned for its rich flavor and perfect texture, while Chorizo de Geras represents the region’s gastronomic heritage, crafted using time-honored recipes that preserve its intense aroma and distinctive spicy notes.
AWARDS
Great Taste Awards - 3 stars
2024, 2023, 2022
BEST Embutidos Entrepeñas Meat Products
Jamones Juan Manuel is a prestigious company in the Iberian ham industry, located in Guijuelo, Salamanca, Spain. With over 90 years of experience, they have mastered the art of producing high-quality Iberian hams. Their dedication to traditional curing methods has earned them recognition, including the Best Acorn-Fed Iberian Ham award in both 2020 and 2024 by the Spanish Ministry of Agriculture, Fisheries, and Food.
Their product range includes various grades of Iberian hams, such as 100% pure acorn-fed, 75% pure acorn-fed, 50% pure acorn-fed, and free-range Iberian hams. Each product reflects their commitment to quality and tradition.
AWARDS
Premios Alimentos de España - Mejor Jamón Ibérico de España
2024, 2020
BEST Jamones Juan Manuel Meat Products
Monte Nevado is a distinguished Spanish ham producer with a legacy dating back to 1898. Headquartered in Carbonero el Mayor, Segovia, the company has honed its craft over four generations, specializing in the meticulous curing of premium hams. Renowned for their commitment to quality, Monte Nevado offers a diverse range of hams, including: Iberian Grain-Fed Ham (50% Ibérico Breed), Original Mangalica Ham and Serrano Ham.
Monte Nevado's products are 100% natural, free from additives and preservatives, reflecting their dedication to ecological production and animal welfare.
AWARDS
Premios Alimentos de España - Mejor Jamón Serrano de España
2022
Premios Alimentos de España - Mejor Jamón Ibérico de España
2018
BEST Monte Nevado Meat Products
FISAN is a distinguished Spanish producer specializing in premium Iberico Bellota ham and other Iberico pork products. Founded in 1920, this family-owned company is located in Guijuelo, Salamanca, a region renowned for its ideal conditions for curing Iberico hams.
The company's commitment to quality begins in the dehesa—the traditional Iberian pasturelands—where they meticulously select Iberico pigs. These pigs roam freely, feeding on acorns and natural grasses, which imparts a unique flavor and texture to the meat.
AWARDS
Great Taste Awards - 2 stars
2024
BEST FISAN Meat Products
Jamones Aljomar S. A. is a family-owned Spanish company established in 1989 by Don Alfonso Sánchez Bernal and his wife, Doña María del Carmen Sánchez Álvarez. Located in Guijuelo, Salamanca, the company specializes in producing high-quality Iberian pork products, including hams, sausages, and fresh meats.
Their commitment to quality is evident through their vertical integration, overseeing every production stage from their own farms and feed production to slaughterhouses and processing facilities. This comprehensive approach ensures traceability and consistency across their product range.
AWARDS
Premios Alimentos de España - Mejor Jamón Ibérico de España
2022
BEST Jamones Aljomar Meat Products
BEST 7 Bellotas Meat Products
Beher (Bernardo Hernández) is a distinguished Spanish company specializing in 100% Iberian pork products, including hams, shoulders, loins, and sausages. Their offerings are crafted from purebred Iberian pigs, raised in an ideal environment to ensure premium quality.
Beher maintains full control over the production process, from breeding to commercialization, ensuring the highest standards. They also offer an ecological line of products, emphasizing natural ingredients and traditional curing methods.
BEST Beher Meat Products
Jamón Joselito is a family-run company that has been producing top-quality 100% Iberian acorn-fed ham for over 150 years. Their production process is highly traditional, with pigs raised in natural oak forests and fed acorns, ensuring a unique flavor profile.
Joselito is committed to sustainability, using natural methods and avoiding artificial additives. The brand is recognized worldwide for its excellence and has garnered numerous awards.
BEST Jamón Joselito Meat Products
Marcial Castro is a family-owned company based in Guijuelo, Salamanca, with over a century of expertise in producing premium Iberian pork products. Their offerings include a range of hams, shoulders, cold cuts, and fresh meats, all derived from Iberian pigs raised in their own dehesa, "El Encinar del Poniente." This estate provides the pigs with a natural diet of acorns, natural feed, roots, and herbs, contributing to the distinctive flavor of their products.
The company's flagship product, the "Maximum" Ham, is crafted from 100% purebred Iberian pigs. These hams undergo a meticulous curing process lasting between 24 and 48 months in natural drying rooms, benefiting from the cold and dry air characteristic of the Guijuelo region.
BEST Marcial Castro Meat Products
Puente Robles is a family-owned company with a long-standing tradition, specializing in the production of premium Iberian delicacies where artisanal expertise, carefully selected ingredients, and the timeless spirit of Spanish gastronomy come together.
Their passion for quality is evident in every aspect of production, from selecting the finest Iberian pigs that roam freely through oak forests, feeding on acorns, to the meticulously controlled curing and aging processes that allow the development of complex flavors and an exceptional texture.
AWARDS
Concours International de Lyon - Gold
2025
BEST Puente Robles Meat Products
Best Castilian-Leonese Food Products
Suprema de Cecina is a premium cured meat product from Spain, renowned for its exceptional quality and flavor. It is made from carefully selected cuts of beef, which are shaped before drying to achieve an almost rectangular form, ideal for slicing into thin pieces.
What sets this cecina apart is the slight marbling of fat, similar to that found in Iberian ham, which enhances its juiciness and richness of flavor. The product is the result of a long and natural drying process, free from additives, preservatives, or artificial coloring, ensuring authenticity and purity.
AWARDS
Great Taste Awards - 3 stars
2024, 2023, 2022
Jamones Juan Manuel is a prestigious Spanish company located in Guijuelo, Salamanca, and their flagship product, the Jamón de Bellota 100% Ibérico Juan Manuel, is crafted from free-range, purebred Iberian pigs. These pigs roam freely in pastures and are fed on acorns and rich herbs, which impart distinctive flavors to the meat.
The hams undergo a meticulous curing process lasting over 36 months in natural drying sheds and cellars, resulting in a product with a delicate texture and rich, nuanced taste.
AWARDS
Premios Alimentos de España - Mejor Jamón Ibérico de España
2024, 2020
Cecina de León BIO is a premium dry-cured beef product. This delicacy hails from the León region in Spain and is noted for its distinctive flavor and high-quality standards. The product is made using traditional methods that have been preserved and passed down through generations, ensuring an authentic taste experience.
The beef used is sourced from organic, free-range cattle, emphasizing a commitment to animal welfare and sustainable farming practices. The curing process involves a meticulous combination of salting, smoking, and air-drying, resulting in a rich, smoky flavor and a tender texture.
AWARDS
Great Taste Awards - 3 stars
2022
Chorizo de León is a premium cured meat product, a symbol of the gastronomic heritage of the León region, known for its intense flavor, rich aroma, and traditional preparation methods. It is made from carefully selected cuts of pork and fat, seasoned with authentic Pimentón de La Vera smoked paprika, sea salt, and natural garlic, giving it its distinctive character and lasting juiciness.
After seasoning, the chorizo is stuffed into natural casings and undergoes a slow drying process in the pure mountain air, with a light oak wood smoking, which enhances its unique aroma and full-bodied taste. Every bite delivers the perfect balance between spicy notes and the delicate texture of the meat, creating a gastronomic experience that delights lovers of authentic cured specialties.
AWARDS
Great Taste Awards - 3 stars
2024
This exceptional jamón is crafted from purebred Iberian pigs that roam freely in the dehesas, feeding on acorns during the montanera season. The hams undergo a natural curing process ranging from 36 to 48 months, resulting in a product weighing approximately 8 kilograms.
In 2022, this jamón was honored with the title of "Best Iberian Ham in Spain" at the Alimentos de España awards, organized by the Spanish Ministry of Agriculture, Fisheries, and Food. Notably, it is the only ham recommended by esteemed chef Martín Berasategui, who holds 12 Michelin stars.
AWARDS
Premios Alimentos de España - Mejor Jamón Ibérico de España
2022
Jamón Joselito Gran Reserva is a distinguished Spanish ham produced by Joselito, a family-owned company with over a century of expertise in crafting premium Iberian hams. Renowned for its exceptional quality, this ham is celebrated for its rich flavor, delicate texture, and meticulous production process.
Joselito adheres to traditional methods, ensuring their hams are free from additives and preservatives. The curing process spans approximately 70 months, allowing the ham to develop its characteristic depth of flavor. The Gran Reserva Bellota ham is derived from free-range, acorn-fed Iberian pigs.
Chorizo Cular de Bellota from Puente Robles is a premium Iberian sausage, meticulously crafted from the meat of acorn-fed Iberian pigs, which contributes to its rich and intense flavor. This traditional cured delicacy is made following carefully preserved recipes, using only the finest natural ingredients, including high-quality meat, salt, and expertly selected paprika that enhances the sausage with its distinctive spicy notes.
The drying and aging process is precisely timed to allow the development of complex aromas and a perfect balance between juiciness and firm texture. Naturally smoked, this chorizo captivates with its deep reddish color, rich aroma, and bold, well-rounded flavor that unfolds gradually with every bite.
AWARDS
Concours International de Lyon - Gold
2025
Monte Nevado is a renowned Spanish producer specializing in Jamón de Bellota 100% Ibérico, offering a range of premium hams derived from purebred Iberian pigs. These pigs roam freely in the dehesa oak forests, feeding on acorns and natural pastures, which imparts a distinctive flavor and rich marbling to the meat.
The curing process extends over 36 months, allowing the development of complex flavors and a tender texture.
AWARDS
Premios Alimentos de España - Mejor Jamón Ibérico de España
2018
Julián Martín, a distinguished Spanish jamón producer based in Guijuelo, Salamanca, offers an exceptional 100% Iberico Bellota Jamón. This premium product is crafted from purebred Iberian pigs that roam freely in the dehesas, feasting on a natural diet of acorns (bellotas), herbs, and pastures during the Montanera period (October to March).
The jamón undergoes a meticulous curing process lasting a minimum of 40 months in natural cellars, resulting in a juicy, melt-in-the-mouth texture. Each slice offers an intense acorn-infused flavor, delivering a rich and aromatic experience that embodies the essence of Guijuelo's traditional craftsmanship.
AWARDS
Great Taste Awards - 3 stars
2024
César Nieto, a distinguished Spanish jamón producer, offers the Jamón de Bellota 100% Ibérico DOP Guijuelo, a product that epitomizes the rich tradition and exceptional quality of Spanish charcuterie. This jamón is certified under the DOP Guijuelo, ensuring adherence to stringent quality standards and traditional production methods unique to the Guijuelo region.
Crafted from 100% purebred Iberian pigs, these animals are raised freely in the dehesas of Salamanca and Extremadura, feasting on a natural diet of acorns (bellotas) and herbs during the Montanera period, which contributes to the jamón's distinctive flavor.
AWARDS
Great Taste Awards - 3 stars
2024
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