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A charcuterie producer based in Burgos, working with selected cuts and natural air‑curing, creating jamón and traditional embutidos shaped by climate, time, and controlled maturation. The range delivers products you naturally come back to—balanced, consistent, and easy to work with across different settings and uses.
Casalba produces in the surroundings of Sierra de la Demanda in Burgos, where dry air and seasonal variation create the right conditions for slow, natural curing.
Since 1997, the focus has stayed close to a simple idea: let time do the work. Products are developed through steady maturation, where air, temperature, and handling shape both texture and flavour.
Production is built on carefully selected raw material, combined with traditional curing methods. Each piece evolves gradually, gaining structure and balance without being forced or rushed.
The result is a range that feels natural to use—reliable in slicing, consistent in quality, and easy to return to, whether for everyday service or more defined selections.
The assortment includes:
Designed for charcuterie boards, counters, and gastronomy, where products need to work every time and keep people coming back.