CARRASCO IBÉRICOS (Iberian Ham)

The finest hams rely on the best Iberian pigs, Mediterranean sea salt, the Guijuelo climate of Spain, a long wait, and over a century of heritage—each step hard-won.

CARRASCO 西班牙伊比利火腿

The oldest Iberian ham factory in the GUIJUELO appellation.


Now in its fourth generation, the Carrasco family brothers, Atanasio Carrasco and Francisco Carrasco, continue their pursuit of the legendary Iberian ham from across Europe.


Throughout the production, research and development, manufacturing, and sales process, we adopt the most traditional and wholeheartedly pursue the best flavor of Iberian acorn-fed free-range ham. We raise our own black-haired pigs on our own farm, which we call the Carrasco breed. These black-haired pigs eat only acorns and wild grass during the acorn season, and each pig roams and plays in more than three hectares of woodland.


Unlike mass-produced brands, Carrasco's annual ham production is quite limited. To maintain high quality, the process from free-range pig farming to processing takes more than five years, placing greater emphasis on the full maturity of the pigs than other brands. Completely natural and handmade, each ham is a unique and limited-edition masterpiece.

Why is CARRASCO IBÉRICOS Iberian ham known as the "Hermes" of the ham world?


Insisting on the highest quality. The original spirit of craftsmanship.

From 1895 to the present, Carrasco has upheld the highest quality and original craftsmanship in its pursuit of dreams. Known as the "Hermes" of ham, Carrasco boasts a strong, bright color and cherry hue from its marbling. Its flavor is exquisite and natural, with aromas of nuts and wood. The meat is smooth, rich in fat, and has a slightly fibrous chewiness.


Thanks to the unique terroir and climate of the Guijuelo region, Carrasco uses a low-salt production method, allowing its sweetness to slowly unfold in the mouth. It melts in your mouth with minimal chewing and leaves a long-lasting, lingering aftertaste. The Carrasco family mission is to maintain the brand's traditional craftsmanship while continuously seeking new ways to improve its products to meet increasingly discerning consumer tastes, ensuring that every slice of ham offers a unique, elegant, and refined sensory experience.

CARRASCO 西班牙伊比利火腿
CARRASCO 西班牙伊比利火腿
Iberian pigs are typically raised in wild oak forests. In spring, Iberian piglets graze freely in the woodlands, feeding on forest grasses, wild herbs, wildflowers, and tree roots, which gives their meat a distinctive aroma. In autumn and winter, when the oak trees bear fruit, the Iberian pigs consume large quantities of oak berries. This acorn-eating at this time is the origin of the unique hazelnut aroma of CARRASCO Iberian ham, and only Iberian pigs that graze on acorns can be classified as Bellota acorn grade.
CARRASCO 西班牙伊比利火腿
Carrasco Iberian pigs are free-range for two years, sometimes reaching weights exceeding 180 kg. They are cured with Mediterranean sea salt, and Carrasco insists on a shorter curing time than other manufacturers. This is a four-generation family technique and a commitment to deliciousness; the lower salt content brings out the exquisite flavor. The aging process takes 3-5 years, meaning a single Carrasco ham is the culmination of over five years of meticulous preparation.
CARRASCO 西班牙伊比利火腿
Before being sold after aging, raw ham undergoes a testing process. Testers use a long, sharp needle to pierce deep into the ham and smell the aroma and texture of the needle to determine if it meets quality standards. Carrasco's Iberian pigs, due to their longer free-range period compared to other producers, produce larger hams with a richer, smoother flavor.

CAPEL, Spain's most famous food critic, tastes the food.


"Carrasco ham is the most delicious Iberian ham in the world and a benchmark for gourmet food."


The deliciousness of Carrasco ham can be preserved in the thick fat of the pork leg over the years. It is best enjoyed on its own, or with a little bread. Champagne, dry sherry, and the oily raw ham create a perfect contrast in flavor. Sliced ham with fatty pieces can be used in dishes, or even some scraps are a delicacy for soups, which can also highlight the umami flavor of Western cuisine.

CARRASCO 西班牙伊比利火腿｜特別推薦

Spanish newspaper EXPANAIÓN selects the best Iberian ham of the year


The primary foundation for the grade of Iberian ham acorns lies in the "feeding method" of Iberian pigs.

Carrasco's Iberian pigs all come from their own ranches, where they roam freely in oak forests for nearly two years. In spring, they graze on herbs, wildflowers, tree roots, and insects. Because summers in this region of Spain are extremely hot and the grasslands dry out easily, there are not enough natural resources. Therefore, Carrasco's pig farmers feed the pigs eight kinds of natural grains. In autumn, the oak trees gradually bear fruit and the fruit falls to the ground. This is the happiest time for the pigs, as they can eat more than 10 kilograms of acorns every day and have more than three hectares of oak forest to hide and play in.

"Connoisseurs of Iberian ham choose CARRASCO ham!"


Carrasco, Spain

Iberian ham and acorn free-range

Foreleg slices

The lean forelegs of Iberian pigs raised in acorn farms feature delicate, tender marbling that blends seamlessly with juicy, deep red meat. Characterized by their delicious juiciness, rich aroma, even texture, and intense, captivating flavor!

CARRASCO 西班牙伊比利火腿
CARRASCO 西班牙伊比利火腿

Carrasco, Spain - Iberian Ham

Acorn-fed, free-range, handmade hind leg slices

The lean forelegs of Iberian pigs raised in acorn farms feature delicate, tender marbling that blends seamlessly with juicy, deep red meat. Characterized by their delicious juiciness, rich aroma, even texture, and intense, captivating flavor!

CARRASCO 西班牙伊比利火腿

Save method


Please refrigerate.


Tasting methods


Remove the ham from the refrigerator half an hour before eating to allow it to come to room temperature. Alternatively, before opening the plastic packaging, rinse the packaging with warm water for about thirty seconds before plating.


Suggested way to enjoy


  • Enjoying Iberian ham on its own allows you to experience its purest flavor.
  • Served as a cold appetizer, it is enjoyed with cheese, nuts, and other ingredients.
  • Made with toasted French bread as a base, topped with tomatoes and olive oil to create a sandwich.
  • Pairing it with salad or lightly roasted vegetables brings out the ham's sweetness even more.
  • It pairs well with buffalo marilla cheese and arugula to make an appetizer.
  • Incorporating Chinese dishes


Recommended wines to accompany meals


Spanish Cava sparkling wine, dry sherry (such as Fino Manzanilla), or champagne, Japanese sake, or Taiwanese Shaoxing wine are all excellent pairings!