THE FIREPLACE

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SINCE 1896

CHARACTERISTIC SCENT AND TASTE

ROAMING FREELY

One of the most differentiating factors in La Hoja del Carrasco is the drying process of the chorizo, pork loin, sobrassada and long pork sausage. They are left in the oakwood fireplace for two or three days in order to dry the casing. Then they are taken to the natural drying rooms and cellars. This first curation process together with the marinade and natural casings is what provides our products with their unmatched scent and taste. Guijuelos's climate is vital in the drying rooms as the only human actions which take place there are the opening and closing of windows. Where there is extreme humidity, they install oak charcoal heaters. IN LA HOJA DEL CARRASCO WE ARE PROUD TO ELABORATE NATURAL COLD MEAT
IN A TRADITIONAL STYLE.
With oakwood

IN NATURE

THE FIREPLACE

THEY LOOK THIS WAY

IN GUIJUELO

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LA HOJA DEL CARRASCO

LEGAL NOTICE

CHORIZO

PORK LOIN

SOBRASSADA

SALCHICHON