Castanoble · since 1973
We are a family business: we cure our hams in our own curing house in Castilla y León and serve them from our workshop and shop in Barcelona. Made by us, without rushing.
A small family business opens, selling cured hams and cured sausages. The counter where it all began.
The company decides to produce its own cured ham and opens a curing house in Castilla y León. When Spain joins the Common Market, the facilities are adapted and receive EEC approval as a meat-processing establishment.
Production of Iberico-breed hams and shoulders begins, the speciality that has defined Castanoble ever since.
Half a century on, we are still a family business: we make and select hams, shoulders and cured sausages to the same high standards as on day one, now also in our online shop.
The curing house · Castilla y León
Our production centre covers 5,000 m² in a rural setting whose climate lets us cure as in the old days: salting and resting chambers, natural drying rooms and a maturing cellar for the final ageing stage.
The facilities are designed to make the most of the area's natural conditions without giving up technological advances: that is how we achieve a traditional product with today's guarantees.
Discover how we make our hams →
The workshop and shop · Barcelona
In Sant Andreu (Passeig de Torras i Bages, 117) we have our offices and the workshop: storeroom, cold rooms, boning room and vacuum packing — also serving the hospitality and catering trade. And our long-standing shop, refurbished, where we look after you personally.
Come and see us or give us a call →We work with raw materials from selected, certified Iberico-breed pigs, with our own quality system and a continuous improvement programme applied to the whole process. Our Iberico production is certified by CALICER under the Iberico Quality Standard.
We are members of ANICE, the Spanish National Association of Meat Industries.
