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Very juicy, tender meat which “hugs” the outside of the ribs. When cooked, its extensive fat marbling melts and enhances the flavour of this sought-after meat. -
A special cut to be found “hidden” between the shoulder and the fatty part of the loin. Its high content of fat marbling gives it a pinkish colour and a very special juicy texture. -
Marcial acorn-fed Iberian “chorizo”, a select cold meat. Made with lean Iberian pork and natural ingredients. A classic with popular roots, which is showcased alongside the most select cold meats. Marcial acorn-fed Iberian chorizo is made with minced chunks of lean pork with natural raw materials: salt, paprika, oregano and garlic, which is then stuffed into natural intestine. After a curing period of no less than 3 months, it is perfect for tasting, either on a plate or in a sandwich. -
Marcial acorn-fed Iberian ham, unrivalled flavour and unctuousness. Traditional production and curing, in the cold, dry air of Guijuelo. Aroma, unctuousness, an incomparable flavour… it is ham, an icon of Spanish cuisine, highly-prized the world over. Obtained from the back legs of the Iberian pig, Marcial acorn-fed ham is cured for anything between 24 and 48 months. The production method is completely traditional and the ham is cured in our natural drying rooms in Guijuelo. An unhurried, manual process, in the cold, dry mountain air. When cut, its colour varies between intense and dark red, with a particular feature being the extensive fat marbling which gives Marcial Castro ham its characteristic flavour and unctuousness. -
A richly-flavoured gelatinous meat from the lower jaw of the Iberian pig. A highly prized cut, ideal for delicious stews. -
A cut from the end of the loin, distinguished by its flat, triangular shape. A perfect balance between the lean part and the fatty part. -
A larger-size cut whose lean meat with fat marbling is tasty and widely recognized. It combines with everything, both in the oven and in stews and casseroles. -
Forms part of the top end of the loin. It is one of the cuts with the most intramuscular fat marbling, which gives it a succulent flavour. -
The bones of the ribcage are covered with a tasty meat which is rich in fat, making it ideal for barbecues and cooking in the oven. Iberian spare ribs are best enjoyed when eaten with the hands. -
From the lumbar region, between the lower loin and the ribs. Its almost complete lack of fibres gives it its highly prized texture and flavour. -
Marcial Iberico acorn-fed “salchichón”, traditional and aromatic. Made with lean Iberico pork and natural ingredients. Marcial acorn-fed “salchichón” is a traditional cold meat from the Iberico pig, made with a carefully selected combination of lean pork and natural spices, and cured in the cold, dry air of Guijuelo. Its characteristic flavour, together with the fine and subtle aroma imparted by the spices used in its preparation, distinguish it clearly from other cold meats. -
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