Aroma, unctuousness, an incomparable flavour... it is ham, an icon of Spanish cuisine, highly-prized the world over. Obtained from the back legs of the Iberian pig, Marcial acorn-fed ham is cured for anything between 24 and 48 months. The production method is completely traditional and the ham is cured in natural drying rooms in Guijuelo. An unhurried, manual process, in the cold, dry mountain air. When cut, its colour varies between intense and dark red, with a particular feature being the extensive fat marbling which gives Marcial Castro ham its characteristic flavour and unctuousness.