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The 75% Ibérico Bellota Lomo by Marcial Castro is made from 75% Ibérico pork, raised free-range in the dehesa during the montanera and fed on acorns and natural resources. After traditional seasoning with pimentón de La Vera, salt, oregano and garlic, the caña de lomo is naturally cured in Guijuelo.
Lomo to be enjoyed thinly sliced and at room temperature
The 75% Ibérico Bellota Lomo by Marcial Castro is an emblematic speciality of Iberian charcuterie: a carefully selected cut of meat, seasoned and then slowly cured to develop its full aromatic richness.
Made in Guijuelo, in the heart of the province of Salamanca, this lomo belongs to Marcial Castro's ORO range, dedicated to the house's bellota lomos.
Marcial prepares this cut according to a traditional family recipe and favours natural curing in its Guijuelo drying rooms. The result is a lomo with deep red meat, fine streaks of fat running through it, a supple texture and aromas characteristic of Iberian pork and its seasoning.
The term 75% Ibérico refers to the genetic heritage of the pig from which the meat comes.
According to Spanish regulations, a 75% Ibérico pig comes from a 100% Ibérico female and a male resulting from the crossing of a 100% Ibérico mother and a 100% Duroc father, with the breeding animals registered in the corresponding genealogical books.
This indication therefore concerns the animal's genetics and should not be confused with its diet.
The term “de bellota”, on the other hand, indicates the animal's feeding and farming system: animals belonging to this category must make use of the natural resources of the dehesa during the montanera, particularly acorns and pasture, without supplementary feed.
For consumers, the two pieces of information are therefore complementary: 75% Ibérico indicates genetics; bellota indicates the animal's feeding and farming system.
Before becoming lomo, the meat comes from an Iberian pig whose farming and feeding system meets the requirements of the de bellota category.
During the montanera, the pigs roam freely in the dehesa and make use of its natural resources. Acorns are then an essential part of their diet, together with grass and other available resources.
Spanish regulations provide, among other requirements, that the montanera period begins between 1 October and 15 December, with the slaughter period running from 15 December to 31 March. The montanera phase must last more than 60 days.
This period plays an important role in the animal's development and in the characteristics of its meat.
At Marcial Castro, the lomo is prepared according to a carefully balanced family recipe.
The cut is seasoned with pimentón de La Vera, salt, oregano and a light touch of garlic. This seasoning complements the meat without masking its characteristics.
After this stage, the caña de lomo is stuffed and then placed in Marcial's drying rooms in Guijuelo for natural curing.
Bellota lomo is one of the favourite Iberian charcuterie specialities in Spain
Marcial applies a minimum of three months of natural curing in its Guijuelo drying rooms.
Lomo is not defined by its seasoning alone. An essential part of its character develops during the curing process.
In Guijuelo, Marcial allows its lomos to develop naturally in an environment that is an integral part of the house's expertise. The air, temperature and time progressively accompany the transformation of the cut.
Spanish regulations require a minimum 70-day production process for Iberian caña de lomo. Marcial states that its recipe undergoes a minimum of three months of natural curing, which is longer than this regulatory minimum.
This gradual curing allows the meat to lose some of its moisture and the aromas of the seasoning and meat to harmonise.
When sliced, the lomo has red to deep-red meat, with streaks of fat that provide contrast within the meat.
The desired texture is supple and pleasant on the palate. The pimentón brings its characteristic notes, while oregano and a subtle touch of garlic complete the aromatic profile.
The 75% Ibérico Bellota lomo therefore has a character distinct from that of a jamón or paleta: it is a more compact muscle cut, whose flavour comes from the meat itself, its marbling, the seasoning and the curing process.
At Marcial, lomos are grouped into two main ranges: ORO and PLATA.
The ORO range corresponds to bellota lomos, including the 100% and 75% Ibérico versions. The PLATA range corresponds to cebo de campo lomos.
This 75% Ibérico Bellota Lomo therefore belongs to Marcial Castro's ORO range.
The ORO presentation makes it easy to identify: the red band on the label carries the product designation, “Lomo de Bellota 75% Ibérico”.
Whole lomo or caña de lomo, approximately 1.2 or 1.3 kilos
The 75% Ibérico Bellota Lomo by Marcial Castro is made in the town of Guijuelo, in the province of Salamanca, a historic centre of Iberian charcuterie.
Marcial Castro is a family business that has been based in Guijuelo for more than a century and is now run by the fifth generation. The house produces a range of Iberian specialities and particularly highlights its natural drying rooms and curing in the air of Guijuelo.
We had the opportunity to visit Marcial's facilities in Guijuelo and discover these maturation rooms, where the products develop gradually. This experience provides a better understanding of the importance of time in the house's work.
One clarification is important for this product page: this lomo is not a product certified under the Guijuelo P.D.O.
The Guijuelo P.D.O. and its 2025 specification apply to jamóns and paletas. Lomo, on the other hand, is governed by the national regulations applicable to Iberian caña de lomo.
This does not mean that it is not made in Guijuelo: on the contrary, this Marcial lomo is made and naturally cured in Guijuelo. It is simply important to distinguish between the origin and place of production and the P.D.O. certification.
This distinction is important, and we prefer to explain it clearly rather than give the impression that the Guijuelo reference constitutes a P.D.O. certification in this case.
Lomo is best enjoyed at room temperature. Slicing it thinly allows you to fully appreciate its texture and its balance between meat, intramuscular fat and spices.
It can simply be served as an appetiser, on an Iberian charcuterie board or accompanied by bread. A few minutes at room temperature allow the aromas to develop more fully.
Marcial offers the lomo in a whole or half-piece format.
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