Hermanos Masa is a family-owned business specializing in the meat sector, particularly in the production of suckling lamb and kid. Thanks to its long history and the three generations that have carried the company forward over time, the final product is of the highest quality.
Breeding in Spain
The farm is located in northern Spain, an area renowned for its excellent climate, pastures and noble breeds that are raised. The region of Castilla y Léon is characterized by a particular altitude; 66.5% of its surface area lies between 600 and 1000 meters above sea level. This characteristic gives rise to a soil that, in perfect harmony with the climate, is able to offer an excellent quality of life for the animals and favors a unique breeding system and a highly desired end product, namely the Kid "de Castilla y León".
The Lechazo and the Kid
The Lechazo, also called suckling lamb, is fed exclusively on its mother's milk and must be slaughtered between 25-30 days after birth, when it reaches between 5 and 7 kg. This lamb is of the Castellana, Churra or Ojalada breed of sheep, the best for meat tenderness. Its color is pearly white tending to pale pink, and its flavor is very distinctive, with a pleasant and slightly intense natural aroma typical of Spanish milk lambs. Baby goats are also fed exclusively on their mother's milk and must be slaughtered between 25-30 days after birth, when they reach between 4 and 6 kg.
