Pork Carrasco Iberian Bellota Cured Loin
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Carrasco was created in 1895, by Francisco Carrasco, in the province of Salamanca, in Spain. It is with Juan Atanasio Carrasco and his brothers that the story really started, when they bought a farm to raise Iberian pigs and built a slaughterhouse in Guijuelo. 20 years later, in 1970, the third generation continued the family business' goal to establish their production as a quality pork ham, specific to its area of origin and obtained the certification "DOP".
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