[et_pb_section fb_built=”1″ _builder_version=”4.27.5″ _module_preset=”default” background_color=”rgba(193,0,25,0.04)” width=”100%” global_colors_info=”{}”][et_pb_row _builder_version=”4.27.5″ _module_preset=”default” width=”100%” max_width=”none” custom_padding=”||0px|||” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.27.5″ _module_preset=”default” global_colors_info=”{}”][et_pb_text _builder_version=”4.27.5″ _module_preset=”default” custom_margin=”-20px||||false|false” global_colors_info=”{}”]<\/p>\n
[\/et_pb_text][et_pb_image src=”https:\/\/marcialguijuelo.es\/wp-content\/uploads\/2026\/03\/Cerdo-Iberico-hero-faqs.jpg” alt=”Questions about the world of Ib\u00e9rico.” title_text=”All info about ib\u00e9rico world” force_fullwidth=”on” module_class=”herocover” _builder_version=”4.27.5″ _module_preset=”default” height_tablet=”420px” height_phone=”265px” height_last_edited=”on|phone” max_height_tablet=”” max_height_phone=”320px” max_height_last_edited=”on|phone” custom_padding=”||0px|||” global_colors_info=”{}”][\/et_pb_image][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=”4.27.5″ _module_preset=”default” min_height=”2023.6px” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.27.5″ _module_preset=”default” global_colors_info=”{}”][et_pb_accordion open_toggle_text_color=”#a80017″ closed_toggle_text_color=”#a80017″ _builder_version=”4.27.5″ _module_preset=”default” toggle_font_size=”18px” closed_toggle_font=”|–et_global_heading_font_weight|||||||” closed_toggle_font_size=”19px” custom_margin=”-4px||||false|false” global_colors_info=”{}”][et_pb_accordion_item title=”What is Acorn-fed Ib\u00e9rico Ham?” _builder_version=”4.27.5″ _module_preset=”default” global_colors_info=”{}” open=”on”]<\/p>\n
Acorn-fed Ib\u00e9rico Ham comes from Ib\u00e9rico pigs that complete the Montanera (acorn-finishing season), feeding on acorns and natural pastures in the Dehesa (Spanish oak pasture). In Guijuelo, this process is completed with very slow cold curing, which defines its texture and aroma. At Marcial, Montanera and time are an essential part of every piece. <\/p>\n
[\/et_pb_accordion_item][et_pb_accordion_item title=”What is the difference between Ib\u00e9rico Ham and Serrano Ham?” open=”off” _builder_version=”4.27.5″ _module_preset=”default” global_colors_info=”{}”]<\/p>\n
The main difference lies in the flavour, due to the breed, diet and production process. Ib\u00e9rico ham comes from Ib\u00e9rico pigs, whereas Serrano ham is made from other white pig breeds. In the Ib\u00e9rico vs Serrano comparison, Ib\u00e9rico ham stands out for its marbled fat, greater aromatic complexity and longer curing periods. <\/p>\n
[\/et_pb_accordion_item][et_pb_accordion_item title=”How is Ib\u00e9rico Ham made?” _builder_version=”4.27.5″ _module_preset=”default” global_colors_info=”{}” open=”off”]<\/p>\n
The production of Ib\u00e9rico Ham combines tradition and time. After salting and resting, a long natural curing process begins. In Guijuelo, the cold, dry climate allows for slow, balanced ageing, defining the character of the ham. <\/p>\n
[\/et_pb_accordion_item][et_pb_accordion_item title=”How long does an unopened Ib\u00e9rico Ham last?” _builder_version=”4.27.5″ _module_preset=”default” global_colors_info=”{}” open=”off”]<\/p>\n
An unopened Ib\u00e9rico Ham can last for more than six months, provided it is stored correctly. For proper conservation, the whole piece should be kept in a cool, dry place, away from direct light, with no need for refrigeration. <\/p>\n
[\/et_pb_accordion_item][et_pb_accordion_item title=”How do you carve Ib\u00e9rico Ham?” _builder_version=”4.27.5″ _module_preset=”default” global_colors_info=”{}” open=”off”]<\/p>\n
Knowing how to carve Ib\u00e9rico Ham is essential to enjoy it properly. Hand-carving, in thin, small and even slices, allows the fat to melt and release its full aroma. The direction of the cut and the serving temperature are decisive. Discover it in our video. <\/p>\n
[\/et_pb_accordion_item][et_pb_accordion_item title=”What is Montanera? ” _builder_version=”4.27.5″ _module_preset=”default” global_colors_info=”{}” open=”off”]<\/p>\n
Montanera is the final stage in the rearing of the Ib\u00e9rico pig.
During this period, the animal feeds on acorns and grasses in the Dehesa, following a natural fattening process based on freedom, movement and seasonal feeding.<\/p>\n
[\/et_pb_accordion_item][et_pb_accordion_item title=”What is the difference between Cebo, Cebo de Campo and Bellota? (grain-fed, free range and acorn-fed)” _builder_version=”4.27.5″ _module_preset=”default” global_colors_info=”{}” open=”off”]<\/p>\n
The difference between Cebo, Cebo de Campo and Bellota depends on the animal\u2019s diet and rearing system. This Ib\u00e9rico classification distinguishes between:<\/p>\n
[\/et_pb_accordion_item][et_pb_accordion_item title=”Where is Guijuelo and why is it important?” _builder_version=”4.27.5″ _module_preset=”default” global_colors_info=”{}” open=”off”]<\/p>\n
Guijuelo is located in the province of Salamanca, at more than 1,000 metres above sea level and surrounded by the Sierra de Gredos, B\u00e9jar and Francia mountain ranges. Its cold, dry climate is ideal for long, natural curing, a key factor in the ham-making tradition and in the slow development of the flavour and texture of Ib\u00e9rico Ham. <\/p>\n
[\/et_pb_accordion_item][et_pb_accordion_item title=”What is the Guijuelo PDO (DOP)?” _builder_version=”4.27.5″ _module_preset=”default” global_colors_info=”{}” open=”off”]<\/p>\n
The Guijuelo PDO is the first designation of origin for Ib\u00e9rico in Spain. It protects and certifies the origin and process of Ib\u00e9rico Ham from Guijuelo, including Marcial\u2019s hams. It guarantees controls over breed, diet, curing and quality, preserving historic know-how. <\/p>\n
[\/et_pb_accordion_item][et_pb_accordion_item title=”How can you identify authentic Ib\u00e9rico Ham?” _builder_version=”4.27.5″ _module_preset=”default” global_colors_info=”{}” open=”off”]<\/p>\n
To identify authentic Ib\u00e9rico Ham, it is essential to check the official coloured seal regulated by Ib\u00e9rico standards. This seal provides information on the breed, diet and product category. <\/p>\n
[\/et_pb_accordion_item][et_pb_accordion_item title=”What Ib\u00e9rico products does Marcial offer?” _builder_version=”4.27.5″ _module_preset=”default” global_colors_info=”{}” open=”off”]<\/p>\n
Marcial Ib\u00e9rico products include ham, shoulder ham, loin and cured products such as chorizo, always selected and cured with respect for origin, tradition and time. Marcial also offers selected Ib\u00e9rico meat cuts. <\/p>\n
[\/et_pb_accordion_item][et_pb_accordion_item title=”What does 100% Ib\u00e9rico Ham mean?” _builder_version=”4.27.5″ _module_preset=”default” global_colors_info=”{}” open=”off”]<\/p>\n
A 100% Ib\u00e9rico Ham comes from pigs whose two parents are certified Ib\u00e9rico breed animals. This percentage guarantees maximum breed purity and a more complex sensory profile, especially in acorn-fed hams. <\/p>\n
[\/et_pb_accordion_item][et_pb_accordion_item title=”What role does curing time play in Ib\u00e9rico Ham?” _builder_version=”4.27.5″ _module_preset=”default” global_colors_info=”{}” open=”off”]<\/p>\n
Curing time is decisive in the final result. Slow curing allows the ham to develop deep aromas, balanced texture and lingering flavour, without rushing or artificial intervention <\/p>\n
[\/et_pb_accordion_item][et_pb_accordion_item title=”Why does Ib\u00e9rico Ham have natural marbling?” _builder_version=”4.27.5″ _module_preset=”default” global_colors_info=”{}” open=”off”]<\/p>\n
Natural marbling is the result of the Ib\u00e9rico breed, its diet and exercise. During the Montanera, the pig transforms the energy from acorns into fat that becomes integrated into the muscle as it ranges freely, bringing juiciness and a rich mouthfeel. <\/p>\n
[\/et_pb_accordion_item][et_pb_accordion_item title=”Is Ib\u00e9rico Ham healthy?” _builder_version=”4.27.5″ _module_preset=”default” global_colors_info=”{}” open=”off”]<\/p>\n
Ib\u00e9rico ham can form part of a balanced diet. It is notable for its content of oleic acid, high-quality protein, iron and B-group vitamins, particularly in acorn-fed Ib\u00e9rico ham. <\/p>\n
[\/et_pb_accordion_item][et_pb_accordion_item title=”Why is the Dehesa essential for Acorn-fed Ib\u00e9rico Ham?” _builder_version=”4.27.5″ _module_preset=”default” global_colors_info=”{}” open=”off”]<\/p>\n
The Dehesa is a unique ecosystem where the Ib\u00e9rico pig lives in freedom. This environment favours movement, natural feeding and animal welfare, all essential factors in the quality of Acorn-fed Ib\u00e9rico Ham. <\/p>\n
[\/et_pb_accordion_item][et_pb_accordion_item title=”Why are some Ib\u00e9rico hams more expensive than others?” _builder_version=”4.27.5″ _module_preset=”default” global_colors_info=”{}” open=”off”]<\/p>\n
The price depends on several factors: breed, diet, curing time and availability. Acorn-fed hams, with Montanera and long curing periods, require more time and resources, which is reflected in their value. <\/p>\n
[\/et_pb_accordion_item][et_pb_accordion_item title=”How should an Ib\u00e9rico Ham be stored once opened?” _builder_version=”4.27.5″ _module_preset=”default” global_colors_info=”{}” open=”off”]<\/p>\n
Once started, the cut surface should be protected with white pork fat and food-grade cling film. It should be kept in a cool, dry place, avoiding sudden changes in temperature in order to preserve aroma and texture. <\/p>\n
[\/et_pb_accordion_item][et_pb_accordion_item title=”What is the best way to enjoy Ib\u00e9rico Ham?” _builder_version=”4.27.5″ _module_preset=”default” global_colors_info=”{}” open=”off”]<\/p>\n
The best way to enjoy Ib\u00e9rico Ham is at room temperature, hand-carved and served in thin slices. This allows its aroma, texture and the melting of the fat on the palate to be fully appreciated. <\/p>\n
[\/et_pb_accordion_item][et_pb_accordion_item title=”How should Ib\u00e9rico meat be cooked to bring out its full flavour?” _builder_version=”4.27.5″ _module_preset=”default” global_colors_info=”{}” open=”off”]<\/p>\n
Ib\u00e9rico meats reach their finest expression through simple cooking methods that respect their quality. Ideally, they should be cooked on a griddle or grill, or even in the oven, with very little seasoning, allowing the natural marbling to melt slowly. It is important not to overcook them, in order to preserve their juiciness and enhance their natural flavour. <\/p>\n
[\/et_pb_accordion_item][et_pb_accordion_item title=”Which Ib\u00e9rico meat cuts are the most highly valued?” _builder_version=”4.27.5″ _module_preset=”default” global_colors_info=”{}” open=”off”]<\/p>\n
Although each cut has its own personality, some of the most highly valued Ib\u00e9rico cuts include Secreto (thin marbled shoulder cut), Presa (premium shoulder cut), Pluma (marbled loin-end cut) and tenderloin. Each has its own characteristics: Secreto stands out for its juiciness, Presa for its distinctive texture and Pluma for its balance between meat and fat. They are highly prized in both traditional cooking and fine dining, although today every cut has found its place in contemporary cuisine. <\/p>\n
[\/et_pb_accordion_item][et_pb_accordion_item title=”How are Ib\u00e9rico meats different from other meats?” _builder_version=”4.27.5″ _module_preset=”default” global_colors_info=”{}” open=”off”]<\/p>\n
Ib\u00e9rico meats are distinguished by the pig\u2019s breed, diet and rearing system, which give them greater juiciness, texture and a distinctive, deeper and more intense flavour.<\/p>\n
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