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Marcial Castro is a family-run company based in Guijuelo, Spain, specialising for more than a century in the production of Iberian hams and cured meats. Faithful to the traditions of the Guijuelo PDO, the company oversees the entire production chain, from raising Iberian pigs in the dehesas to the natural curing of its hams. Renowned for its expertise and uncompromising commitment to quality, Marcial perpetuates the excellence of Spain's Iberian gastronomic heritage.
There are places where time seems to pass differently. In Guijuelo, southeast of the province of Salamanca, the cold, dry air of the Castilian highlands has accompanied the production of some of Spain's finest Iberian hams for generations.
Marcial Castro facilities in Guijuelo
It was in this exceptional region that I had the pleasure of discovering the Marcial house, a historic producer of Iberian hams and cured meats whose family expertise has been passed down for more than a century.
In Guijuelo, a town of just over 5,000 inhabitants, I was warmly welcomed by the representatives of Marcial. This personal encounter, as warm as it was enriching, allowed me to discover much more than a company: a true family heritage, deeply rooted in Spain's gastronomic culture.
Through our conversations, I discovered the history of this house, founded at the beginning of the 20th century by the Castro family, which has gradually built its reputation around one constant commitment: controlling every stage of production in order to guarantee the authenticity and quality of the Iberian products it now offers around the world.
Located at almost 1,000 metres above sea level, 50 kilometres south of Salamanca, Guijuelo benefits from climatic conditions that are particularly well suited to the natural curing of Iberian hams. Its harsh winters, dry mountain air and significant temperature variations between the seasons create an ideal environment for slow, gradual maturation.
Landscape near Guijuelo. Nature at the service of ham curing
This exceptional terroir enabled Guijuelo to become the first Spanish region to obtain a protected designation of origin for Iberian ham. Established in 1986, the Guijuelo PDO guarantees the origin of the animals, their feeding and rearing conditions, as well as compliance with traditional production and curing methods.
Today, this designation remains one of the most prestigious references in Spanish gastronomy.
Visiting Marcial's facilities gave me a better understanding of the high standards required to produce a great Iberian ham under this designation.
From the preparation workshops and salting rooms to the immense natural curing rooms, every stage receives meticulous attention. But, as always, it was undoubtedly the curing cellars that impressed me the most.
Iberian ham in the natural curing rooms
Iberian bellota lomito at the end of the curing process
In these vast, quiet spaces, thousands of hams slowly continue their maturation, sometimes for several years. The atmosphere is unique: time, temperature and humidity become ingredients in their own right, working patiently alongside the master ham curers.
Looking at these almost endless rows of hanging hams gives you a real appreciation of the time required to create an exceptional product.
Although my visit focused on the facilities in Guijuelo, it is impossible to talk about Marcial without mentioning Encinar del Poniente, the estate dedicated to raising Iberian pigs.
Located further south, in the heart of the dehesa landscapes of western Spain, in Extremadura, this estate perfectly illustrates the balance between tradition, extensive farming and respect for natural cycles.
The dehesas, made up of vast grasslands dotted with holm oaks and cork oaks, provide the ideal ecosystem for Iberian pigs. The animals roam freely across large areas, gradually developing their musculature and their characteristic marbling.
During the montanera season, pigs destined for bellota production feed mainly on acorns that have naturally fallen from the trees, complemented by the plant resources provided by this exceptional environment.
This natural diet, combined with extensive rearing, contributes directly to the melting texture, delicate marbling and rich aromas that characterise the finest Iberian hams.
For several generations, the house has preserved an expertise based on respect for time, rigorous selection of raw materials and the transmission of knowledge. This philosophy can be found at every stage of production, from rearing to the final curing process.
Far removed from standardised production, Marcial follows an approach in which quality takes precedence over quantity, remaining faithful to the tradition of the great houses of Guijuelo.
At Tapas Shop, we attach particular importance to the producers we work with. Product quality is essential, but it is not enough on its own.
Our meeting with Marcial convinced us through the passion of its teams, its control over the entire Iberian production chain and its respect for an exceptional gastronomic heritage.
100% Iberian bellota ham at the end of the curing process
Discovering their facilities in Guijuelo, their curing methods and their commitment to Iberian tradition, we found the values that we want to share with our customers: authenticity, expertise and excellence.
It is with great pleasure and confidence that we invite you today to discover the Iberian hams and cured meats from the Marcial house.
Established in 1986, the Guijuelo PDO (Protected Designation of Origin) is Spain's first designation of origin dedicated to Iberian ham.
Located mainly in the province of Salamanca, it guarantees compliance with strict specifications covering:
The climate of Guijuelo, characterised by cold, dry winters and an altitude of close to 1,000 metres, allows for slow, natural curing, giving rise to the delicate aromas and melting texture that have made Guijuelo Iberian hams famous worldwide.
Today, the Guijuelo PDO remains one of the most prestigious designations in Spanish gastronomy.
