Discover the excellence of the fresh chestnuts from Bierzo with our native variety Parede, grown on the sunny slopes of this Leonese region bathed by the Atlantic climate. A product with Guarantee Mark Chestnut from Bierzo that ensures origin, quality and traceability from the chestnut grove to your table.

The Parede Variety: Native Pride of Bierzo

The Parede is the quintessential native chestnut variety of El Bierzo, recognised for its exceptional natural sweetness, its firm and floury flesh, and its ease of peeling after roasting or cooking. Grown on slopes between 400 and 1,000 metres above sea level, the Parede variety benefits from the Atlantic microclimate of El Bierzo, which provides it with a slow and concentrated ripening, resulting in a fruit with an intense flavour and unmistakable aroma.

Technical Sheet

• Variety: Parede, native to Bierzo
• Quality: Extra Selection, premium size
• Certification:
  Guarantee Mark Castaña del Bierzo
• Origin: Castañares de El Bierzo, León
• Cultivation altitude: 400-1,000 metres above sea level
• Climate: Atlantic microclimate of Bierzo, slow and concentrated ripening
• Harvest: Manual, at the optimal point of ripeness (October-November)

Sensory Profile

• Appearance:Medium-large fruit, shiny skin and uniform chestnut colour
• Aroma: Fresh notes of roasted nut, moist chestnut earth, and fine wood
• Flavour: Balanced natural sweetness, firm and floury flesh, clean finish with a hint of roasted dried fruit
• Texture: Easy to peel after roasting or cooking, with no adherence to the inner skin

Culinary Uses and Bierzo Tradition

The Parede chestnut from Bierzo is the star of autumn and winter cuisine in Bierzo:

• Traditional Magosto: Roasted in a perforated pan or over coals, the classic Bierzo method. Cut the skin, roast for 15-20 minutes, and enjoy the unmistakable aroma of magosto.
• Baked: Spread them on a tray with a cut in the skin, bake at 200°C for 20 minutes. Perfect for family gatherings.
• Boiled: For creamy purées, traditional stews with game, or as a side dish for red meats and Bercian cold cuts
• In desserts: Base for marrons glacés, chestnut tarts, sweet creams and artisan ice creams
• Natural snack: Eat them raw as a healthy appetizer, rich in fibre, potassium and minerals

Nutritional Properties

• Rich in fibre: They aid digestion and provide satiety
• High in potassium: Essential for cardiovascular health
• Source of B vitamins: B1, B2, B6, fundamental for energy metabolism
• Low in fat: Only 2g of fat per 100g, ideal for healthy diets
• Gluten-free: Suitable for coeliacs and grain-free diets

Storage and Freshness

To maintain the highest quality of your fresh chestnuts:

• Store in a cool, dry and well-ventilated place (ideal temperature 8-12°C)
• Avoid excessive moisture to prevent mould
• Consume preferably within 2-3 weeks after purchase
• For prolonged storage: freeze them cooked and peeled for up to 6 months

Frequently Asked Questions

What is the Castaña del Bierzo Guarantee Mark?

The Guarantee Mark is an official seal that certifies that the chestnuts are of the native Parede variety, grown in El Bierzo (León), and have passed quality controls that ensure their size, sweetness, ease of peeling, and complete traceability from the chestnut grove to the consumer. It is a guarantee of authenticity and premium quality.

Why is the Parede variety better for roasting than other chestnuts?

The Parede variety has an inner skin (epicarp) that separates easily from the flesh after roasting, unlike other varieties that stick and make peeling difficult. Additionally, its natural sweetness intensifies with heat, and its compact yet floury flesh offers a perfect texture for the traditional berciano magosto.

When is the fresh chestnut season in Bierzo?

Harvesting is done manually between October and November, when the fruit reaches its optimal ripeness. It is a seasonal autumn-winter product, a key feature of the berciano magostos and the celebrations of the Camino de Santiago. Out of season, we offer dried Pilonga chestnuts and cooked Qkiña chestnuts.

How are chestnuts prepared for the traditional magosto?

Cut the skin with a sharp knife making a small horizontal cut (without reaching the flesh). Roast them in a perforated pan over medium heat for 15-20 minutes, or in the oven at 200°C for 20 minutes, stirring occasionally. They are ready when the skin opens and the aroma is intense. Pair them with Mencía red wine from Bierzo for an authentic berciano experience.