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An exceptional shoulder ham by Marcial Castro, made from 100% Iberian pigs raised free-range and fed on acorns during the montanera, then naturally cured in the heart of Guijuelo, south of Salamanca.
100% Iberian acorn-fed shoulder ham certified by D.O.P. Guijuelo, produced by the family-run Marcial Castro company in Guijuelo, in the province of Salamanca. Made from 100% Iberian pigs, it comes from animals fed on acorns, grass and the natural resources of the dehesa during the montanera. Its slow, natural curing in Guijuelo develops a melting texture, generous marbling and complex aromas.
In Spanish, « paleta » means shoulder. Iberian paleta is therefore the cut taken from the front shoulder of the pig, while jamón comes from the hind leg. Its shape and proportions are different, but when it comes from a 100% Iberian pig fed on acorns and carries the D.O.P. Guijuelo certification, it meets particularly demanding production requirements.
Shoulder ham can also be enjoyed finely sliced
The paleta is therefore not an “inferior” version of jamón: it is a different cut, with its own character and particular features. Like jamón, it offers a melting texture, beautifully infiltrated fat and aromas developed during a long natural curing process.
This Marcial Castro 100% Iberian Acorn-Fed Shoulder Ham is one of those products that tells the story of a region.
Produced in Guijuelo, in the heart of Salamanca province, it brings together two essential elements: the pure Iberian genetics of the pig and Guijuelo's traditional expertise in natural curing.
Marcial Castro, a family business established in Guijuelo for more than a century, continues this tradition today. The fifth generation contributes to its continuity, combining traditional methods, expertise in raw materials and natural curing conditions.
This shoulder ham belongs to Class I of the D.O.P. Guijuelo: Paleta de Bellota 100 % Ibérica.
The appellation's specifications reserve this category for animals with 100% Iberian genetic purity, descended from breeding animals registered in the Genealogical Book of the Iberian breed. For this category, the minimum individual carcass weight is 108 kg.
But genetics are only part of the story.
Before slaughter, pigs destined for the “de bellota” category must spend more than 60 days in the montanera. During this period, they feed exclusively on acorns, grass and the natural resources of the dehesa, with no supplementary feed. The specifications also establish a minimum age of 14 months at slaughter.
It is this combination of genetics, free-range rearing, physical activity and natural feeding that contributes to the distinctive characteristics of Iberian acorn-fed shoulder ham.
The main difference between jamón and paleta lies in where the cut comes from: jamón comes from the hind leg, while paleta comes from the front shoulder. Paleta is generally smaller and has a different shape, but this does not determine its gastronomic qualities.
Its particular morphology, balance between meat and fat, and natural curing in Guijuelo give it a character of its own. For lovers of Iberian ham, paleta offers all the richness of a 100% Iberian acorn-fed product, in a different cut with its own nuances.
Subtle flavours to compare with those of jamón
The montanera is one of the essential stages in the life of the Iberian pig.
In the dehesa, a traditional landscape of grasslands dotted mainly with holm oaks and cork oaks, the animals roam over large areas in search of food.
Acorns are then an essential resource. Together with grass and other natural resources of the dehesa, they contribute to the gradual accumulation of particularly fine fat and its infiltration into the muscle.
The D.O.P. Guijuelo specifications precisely regulate this period: the animals must enter the montanera between 1 October and 15 December, with slaughter taking place between 15 December and 31 March.
Marcial associates this origin with El Encinar del Poniente, where the Iberian pig develops in its natural environment before the pieces are brought to Guijuelo for their long maturation. Marcial presents this complementarity as one of the hallmarks of the company: the air of the dehesa for the pig, followed by the air of Guijuelo for the piece.
After slaughter and preparation of the pieces comes another journey: the journey through time.
Guijuelo lies at around 1,000 metres above sea level, in the south-eastern part of Salamanca province. The region has a continental climate characterised by long, cold and dry winters, as well as warm summers and wide temperature variations. These natural conditions play an essential role in the traditional curing process of Guijuelo products.
It is in this environment that Marcial Castro naturally cures its shoulder hams. In the natural drying rooms of Guijuelo, the cold, dry air gradually accompanies the maturation of the pieces.
For this 100% Iberian Acorn-Fed Shoulder Ham DOP Guijuelo, the specifications require a minimum production period of 600 days. This long maturation allows the piece to gradually develop its texture, aromas and the characteristics typical of products from the appellation.
Once cured, the shoulder ham displays the characteristics sought by D.O.P. Guijuelo: meat ranging from pink to purplish red, glossy and marked by veins of infiltrated fat. The fat itself should be white to yellow, glossy, smooth and aromatic.
On the palate, the texture is tender and melting. The D.O.P. describes a product that is delicate, slightly salty, low in fibre and crumbly, with a pleasant, characteristic aroma. The fat plays an important role in the melting sensation and aromas of the piece.
The specifications also establish a precise physicochemical criterion: the minimum content of monounsaturated fatty acids (MUFA) is 54%, according to the official method specified by the appellation.
The D.O.P. Guijuelo certification guarantees compliance with a set of rules covering origin, animal genetics, rearing, montanera, processing and curing.
For a 100% Iberian Acorn-Fed Shoulder Ham, the specifications require, among other criteria, a minimum production period of 600 days and a finished weight of more than 3.7 kg. The piece is identified and controlled throughout the production process and carries the certification system corresponding to the appellation.
The black vitola identifies “De Bellota 100 % Ibérico” products within the classification system for Iberian products.
At Marcial Castro, time plays a central role. After the various stages of preparation, salting and drying, the pieces slowly develop under the natural conditions of Guijuelo.
This work is part of a family history spanning more than a century and of a tradition unique to this region of Salamanca. The combination of the raw material, time and the air of Guijuelo gives this shoulder ham its distinctive character.
This Marcial Castro 100% Iberian Acorn-Fed Shoulder Ham DOP Guijuelo offers a different way to discover the shoulder of the Iberian pig: a cut that differs from jamón, yet is produced according to the same requirements of the “100% Iberian acorn-fed” category and with all the aromatic richness of a long natural maturation.
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