Our history

Our history begins in the 1950s, when Manuel Ballesteros Gutiérrez founded the Pascualín butcher's shop in Tábara, offering top quality products from the province of Zamora. His son, José Manuel Ballesteros has been expanding the sales area and customers. Today, the third generation of the company, made up of José Manuel and Ricardo Ballesteros, maintain the same essence as their grandfather: to offer quality products from the Sierra de la Culebra area and the province of Zamora.

Suckling lamb, veal, old cow, ox, foal, pig... we have a wide range of meats. Our sausages and Iberian meats are produced with an exhaustive control of traceability and quality. All this allows us to serve both professionals and individuals from Tábara to Spain, Portugal and Italy.

Our own livestock

One of our hallmarks is our sheep farming, made up of Castilian sheep that graze in the Sierra de la Culebra. We have extensive facilities where the livestock is collected for breeding and feeding, consisting of barley, fodder and pasture in the region of Tábara, at the foot of the Sierra de la Culebra. We have 300 hectares of dry and irrigated land.

Our livestock farm is one of the largest in Spain in terms of the number of Black Castilian sheep registered in danger of extinction. We also belong to the Spanish Federation of Selected Livestock Associations, certifying our work as producers of suckling lambs and lambs of the Castilian breed.

We have two lines of sheep products: Lechazo de la Sierra de la Culebra and Cordero de la Sierra de la Culebra.

This identification is given to restaurants and butchers who offer their customers our suckling lamb and lamb, allowing them to certify the quality of the product. Any restaurant or butcher's shop that is interested in offering the Lechazo de la Sierra de la Culebra can apply for its badge.

Roast suckling lamb

Thanks to our experience in selling suckling lamb for roasting, at Pascualín we have developed the pre-baked suckling lamb so that our customers can enjoy it after only 20 minutes of baking. Vacuum-packed and refrigerated, the roast suckling lamb from the Sierra de la Culebra maintains all the qualities of colour, smell and flavour until it is consumed.

Baked suckling lamb can be cooked in the traditional way at 200 degrees or at a low temperature, maintaining all the properties of the product.