Hams and shoulders of exceptional quality.
From Guijuelo, cradle of the world’s finest Iberian products.
Constant quality with no variations. This is the premise which governs every step we take at Marcial in the long process of producing our hams and cold meats.
From the selection of the finest examples of the Iberian breed, to their rearing and natural fattening, roaming free to eat acorns and grass.
From their slaughter and cutting under the strictest quality controls, to the slow production and curing of hams and cold meats. This final stage is crucial, to give our products their characteristic aroma.
The traditional methods of our grandparents and the Guijuelo air, which we distribute wisely and slowly in ournatural drying rooms, become essential keys to the whole process. An unhurried procedure which is an absolute condition for meeting the constant quality criterion which we impose on ourselves… and which our customers also expect.
Process: Tradition and Innovation
More than 100 years of tradition, guaranteed by up to date quality controls
Traditional methods and modern installations combine in perfect harmony
Essentially, little has changed in the way we produce our Iberian ham and cold meats. The air that cures them is the same. The traditional methods are accorded the utmost respect. The eyes which oversee the process are those of the children and grandchildren of the people who created it with love and care in the last century.
Time continues to ebb and flow and, perhaps because we respect it in an unhurried way, it is generous with our products, giving them aroma and flavour.
What’s more, cutting-edge technology is present at Marcial in the form of modern installations and machinery, the necessary resources which make us competitive in the Iberian meat industry and allow us to meet current quality controls and certifications with ease
These are also new times for the presentation of our products. Our modern packs of sliced meats, which are more stylish and convenient, keep all the essence of the Iberian product intact. Acorn-fed ham and cold meats with a freshly cut taste.
This is Marcial, tradition brought up to date. An enduring classic which the new generations adopt as their own.
“El Encinar de Poniente”, a privileged location in the pastures of Extremadura
Holm oaks, cork oaks, grass and pure air
Time moves at a leisurely pace in “El Encinar de Poniente”, our estate in the pastures of Extremadura. This environment of age-old holm oaks and cork oaks has abundant grass and water which appears in the form of pools and streams.
It is a characteristic “montanera” ecosystem, perfect for rearing Iberian pigs. The combination of grass and acorns, which the animals find by rooting around in the earth, forms their diet.
Marcial’s Iberian pigs are reared in acorn-rich pastures (“montanera”) where they graze freely
Genetics, acorns and time: that’s all there is to it
Magnificent examples of the Iberian breed, a noble, strong, firm and brave animal. Animals raised freely, feeding on grass and acorns (a system known as “montanera”.)
These are our Iberian pigs. Lords and masters of the pasture, which graze as they please, exercising their highly-prized meat.
Genetics, diet, movement and time work together to create the miracle which is meat with characteristic, flavoursome fat marbling in the animal’s muscles.