Carrasco Ibéricos’ cured meats offer the unique flavour of their own breed of pig, raised on acorns from the Extremadura’s forested pasturelands known as dehesas.

100% Iberian, 100% inimitable

Carrasco Ibérico’s own breed endows its 100% Iberian products with the unique flavour characteristic of the brand, steeped in more than 130 years of history. Their jamón (cured ham), paleta (shoulder), lomo (cured pork loin), salchichón (Spanish salami) and chorizo from acorn-fed pigs boast the distinguished quality of Carrasco’s Iberian pigs, raised free-range on the Bolsiquillos pasturelands, home to the highest concentration of holm oaks in Europe.

Acorns are the food and the decisive factor that endow these cured meats with their silky richness and unforgettable flavour, and it is on Extremadura’s pastures where Carrasco Ibéricos has selected various Iberian pig bloodlines, spanning generations, to develop their own improved breed capable of capturing all the complexity and sensations of their unique products.

The other vital element is the curing. Carrasco carries out this process in their drying rooms in Guijuelo, Salamanca, with carefully controlled processes lasting between 36 and 48 months, combining tradition with innovative techniques to guarantee the high quality entailed by a premium brand.