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100% Iberian acorn-fed ham certified by the Guijuelo PDO, produced by Marcial Castro in Guijuelo, Salamanca. Made from 75% Iberian pigs, raised free-range in the dehesa and fed exclusively on acorns, grass and natural resources during the montanera.
A characterful ham with generous marbling and delicate aromas, particularly appreciated for its balance between lean meat and fat. The current specification of the Guijuelo PDO classifies this product as Class II: Jamón de Bellota Ibérico, which includes pigs with 50% and 75% Iberian breed. The ham must weigh more than 7 kg after production and undergo a minimum production period of 1,000 days.
There are several ways to appreciate a great Iberian ham.
Some look for the intensity and richness of a 100% Iberian acorn-fed ham. Others prefer the balance between lean meat, fat and aromas.
This Marcial Castro 75% Iberian Acorn-Fed Ham is particularly suited to these latter enthusiasts.
Produced in Guijuelo, in the heart of the province of Salamanca, it benefits from the same production environment and family expertise as the other great hams from the Marcial range. The main difference lies in the genetics of the pig: this ham comes from a pig that is 75% Iberian, compared with 100% for the 100% Iberian acorn-fed ham.
And this difference does not necessarily mean a difference in quality: they are two different expressions of acorn-fed ham.
This is probably one of the questions customers are most likely to ask.
The difference between the two hams mainly concerns the genetics of the pig.
The 100% Iberian Acorn-Fed Ham comes from a pig with 100% genetic purity of the Iberian breed, with breeding animals that are also 100% Iberian and registered in the Genealogical Book.
The 75% Iberian Acorn-Fed Ham, on the other hand, comes from a pig whose genetic makeup is 75% Iberian breed. Regulations provide that this percentage is obtained by crossing a 100% Iberian female with a male resulting from the crossing of a 100% Iberian mother and a 100% Duroc father.
Both categories therefore carry the “acorn-fed” designation. The essential difference is not the diet, but the genetic percentage of Iberian breed. The current Guijuelo specification clearly distinguishes 100% Iberian in Class I and 50%/75% Iberian in Class II.
At Marcial, the 75% Iberian ham is particularly appreciated by enthusiasts looking for a ham that is well balanced, with a slightly less pronounced presence of fat on the palate, while retaining the qualities of a genuine acorn-fed ham.
It would therefore be a shame to present this ham simply as an alternative to the 100% version.
The 100% Iberian (black label) offers the fullest expression of the pure Iberian breed.
The 75% Iberian (red label), on the other hand, offers a different profile, which may appeal through its balance between the character of the lean meat, marbling and fat, with a tasting experience that is often perceived as slightly lighter.
It should nevertheless be kept in mind that the percentage of Iberian genetics alone is not a measure of the amount of fat in a ham: this also depends on the animal, its diet, its development and its curing process.
The term “acorn-fed” is essential.
Marcial's 75% Iberian ham is not simply a ham produced from a crossbred Iberian pig. To qualify for this category, the rearing and feeding conditions are also regulated.
During the montanera, the pigs must roam in the dehesa and feed exclusively on acorns, grass and the natural resources available, with no supplementary feed. The specification requires, among other conditions, that the animals spend more than 60 days in the montanera and that farms undergo official checks during this period.
Spanish regulations also define “acorn-fed” products as those obtained from animals fed exclusively on acorns, grass and other natural resources of the dehesa, without supplementary feed.
The dehesa is the natural environment where the montanera takes place. The pigs roam freely across the pastures in search of acorns and other available natural resources.
Marcial associates this origin with El Encinar de Poniente, before the hams are brought to Guijuelo for their long maturation: the air of the dehesa for the pig, followed by the air of Guijuelo for the ham.
After the montanera comes another journey: the journey through time. At around 1,000 metres above sea level, Guijuelo enjoys a climate with cold, dry winters, particularly suited to the natural maturation of hams.
At Marcial, the hams slowly develop in natural curing rooms, where the air of Guijuelo plays a full part in their curing process. Some of the company's pieces can reach 36 to 60 months of maturation.
The Guijuelo PDO requires 75% Iberian Acorn-Fed Ham to undergo a minimum production period of 1,000 days, almost three years, for a piece weighing more than 7 kg.
Salting, washing, post-salting, drying and ageing take place slowly and successively. Over time, moisture is progressively removed, aromas develop and the fat evolves, giving the ham its texture and character.
When sliced, this ham displays meat ranging from pink to purplish red, crossed by fine streaks of fat. Its texture is melt-in-the-mouth, its flavour delicate, and its aromas develop gradually on the palate.
The 75% Iberian is particularly appreciated at Marcial for its balance between lean meat and fat. Compared with the 100% Iberian version, depending on the piece, it offers a slightly less fatty sensation on the palate, while retaining the richness and aromatic qualities of a genuine acorn-fed ham.
The 75% Iberian acorn-fed ham belongs to Class II of the Guijuelo PDO. Its origin, genetics, diet, rearing conditions and the different stages of production are subject to a system of control and traceability.
PDO certification therefore guarantees compliance with the conditions laid down in the specification, from the dehesa through to maturation in Guijuelo.
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