The base of Bierzo's gastronomy in an economic format. Chestnuts of the Pilonga variety, native to El Bierzo, selected for their size and slowly dried by Campelo using a traditional method.

Preparation and Uses

• Soaking: 12-24 hours in cold water before use
• Cooking: Boil for 45-60 minutes until softened
• Uses: Homemade flours, traditional stews, sweets, fillings, casseroles and desserts

Sensory Profile

After cooking: melting texture, intense and earthy flavour, concentrated natural sweetness. Characteristic aroma of roasted chestnut with notes of nut and wood.

Frequently Asked Questions

Is it cost-effective to buy the 1 kg format?

Yes, the 1 kg format offers a significantly lower price per kilo, ideal for families, hospitality businesses or baking enthusiasts who regularly use dried chestnuts.

Can I make my own chestnut flour with this product?

Absolutely. Once cooked and dried again, you can crush them to obtain homemade chestnut flour, 100% natural and without additives.