Practical version of the traditional dried chestnut. Chestnuts of the Pilonga variety, native to Bierzo, selected for their size and slowly dried by Campelo using traditional methods.

Preparation and Use

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

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

Why choose the Pilonga variety?

The Pilonga is small but very tasty, ideal for recipes that require concentrated flavour and traditional Bierzo authenticity.

How long do they last when stored?

Thanks to traditional low-temperature drying, they are kept in perfect condition for months in a cool, dry place, away from moisture.