en
fr
en
es
An authentic Bellota Iberian Salchichón from Marcial Castro, made in Guijuelo with Iberian pork, natural spices and a traditional cular casing. It is then slowly cured in the cold, dry air of Guijuelo.
Bellota Iberian Salchichón Marcial Castro - finely sliced
The Bellota Iberian Salchichón Marcial is a traditional Spanish cured sausage made in Guijuelo, in the province of Salamanca. Marcial Castro uses selected Iberian pork lean meat combined with natural spices, before allowing the salchichón to develop slowly in the natural conditions of Guijuelo.
At Marcial Castro, Iberian cured sausages are made using a precise combination of meat, fat and natural spices. The grinding and seasoning play an essential role in achieving the product's balance.
Once the mixture has been prepared, it is stuffed into a cular casing. The salchichón then goes into the company's drying rooms in Guijuelo, where it continues to cure naturally.
Bellota Iberian Salchichón - whole pieces of approximately 0,5 - 0,7 kg
Marcial places particular emphasis on the importance of the cold, dry air of Guijuelo in the curing of its products. Time allows the aromas of the spices to blend progressively and the salchichón to develop its texture and character.
The term cular refers to the type of natural casing used to make this large-diameter salchichón.
The cular casing produces a generous-sized piece, traditionally intended for slow curing.
The term “cular” is also used in Spanish regulations among the designations that specify the shape, type of casing or method of preparation of a salchichón.
Sliced "cular" salchichón, ready for a picnic or for a charcuterie board
Iberian Salchichón belongs to the category of cured meat products whose production is governed by Spanish regulations concerning meat derivatives.
Royal Decree 474/2014, which establishes the quality standard for meat derivatives, specifically provides for a category covering “Chorizo y Salchichón ibérico”, classified in the “extra” commercial category.
This regulation defines the main characteristics of these products as well as the essential stages of their production: preparation and grinding of the meat, incorporation of salt and seasonings, kneading, stuffing, followed by curing and drying.
Spanish regulations also provide for the name “salchichón” to be supplemented by an indication referring, among other things, to the shape, type of casing used or method of production. This is the context in which the name cular has its full meaning.
The term de Bellota refers to the rearing and feeding system of the Iberian pigs from which products bearing this designation are made.
Under Spanish regulations governing Iberian products, pigs intended for “de bellota” products make use during the montanera of the natural resources of the dehesa, particularly acorns and grass, without supplementary feed under the conditions laid down by the regulations.
The montanera period is also regulated: the animals enter between 1 October and 15 December, while the slaughter period runs from 15 December to 31 March. The regulations also provide for a minimum stay of more than 60 days during the montanera.
After production, the Marcial Bellota Iberian Salchichón continues its curing in Guijuelo, a town south of Salamanca that has been renowned for generations for its cured-meat industry.
The local climate plays an essential role in this traditional method. The cold, dry air of Guijuelo naturally accompanies the drying and curing of the salchichón.
At Marcial Castro, this curing time allows the spices to gradually develop their aromas and the product to acquire a firm, even texture.
Bellota Iberian Salchichón at the end of its natural drying process!
When sliced, the Bellota Iberian Salchichón has a characteristic red colour, dotted with well-distributed pieces of white fat.
Its texture is firm and even, while its aromatic profile is marked by the spices used in its production. Marcial describes its salchichón as having a fine and subtle aroma together with a characteristic flavour.
It is best enjoyed in thin slices, at room temperature. It can simply be served with bread or included in a selection of Iberian cured meats.
Based in Guijuelo, Marcial Castro has maintained its expertise in Iberian products for several generations.
The Bellota Iberian Salchichón is one of the classic cured meats produced by Marcial Castro, alongside Iberian ham, chorizo and lomo.
Vacuum packaging protects the product during transport and storage while preserving its qualities.
Reviews (0)
