Carpier Ahumados

Carpier Ahumados was founded in 1995 from the vision of Carlos Piernas and the traditional art of smoking – a mastery of processing ingredients that today remains the patrimony of few. The process adopted by Carpier to produce smoked products is completely artisanal, starting with the highest quality ingredients being processed by hand.

The smoking process Carpier uses is unique and utterly unmistakable. Smoking is achieved with natural smoke obtained by burning pine cone chips from the Mediterranean forest. The smoke is first cooled to a maximum of 3 °C then filtered. This process ensures a gentle flavouring of the products whilst maintaining the flavour, colour and firmness of the meat.

Today, Carpier is located in Santa Fe (Can Pujades), north of Barcelona, in an architectural complex at the heart of the Parc Natural del Montseny, an idyllic and deeply representative environment in the Vallgorguina area. Carlos’ Research & Development Centre, which extends across an area of over 1,500 square metres, is set in this rural context, surrounded by Mediterranean pines that produce the pine cones used for the smoking process.