Family Tradition

Cardisan has been making Jamon according to a traditional recipes handed down from grandparents to grandchildren since 1898.

The legacy of know-how which has been maintaining over four generations and transforms our Purebred(100% blood chain of Iberico pig)Acorn-Fed (100% Bellota Fed) Iberian Pork into a unique product of Cardisans' most selected gastronomic heritage. 

The Pastureland

Everyting starts in the pastureland and every thing is based on it.

In this ancient forest, the natural habitat of the Iberian Pig, a unique natural heritage composed of native woodland species such as holm oak, cork oak, oak, gall-oak and kermes oak (All are Acorn-growing tree)  ; large areas of land are covered by thickets such as common rockroses; the vegetation is completed by fungi such as edible boletus, truffles, lepiotas; together with some herbs like rosemary, thyme, chamomile and lavender; build up a unique nature.

This ecosystem is preserved arid sustained for the Acorn-Fed Iberian Pig, and more importantly, for the quality of their products.

The pure bred acorn-fed iberian pig

There would be no pastureland without the animal created for it, the Purebred Iberian Pig. The native ancestral breed whose pure breeding give them the capacity to feed freely and benefit from the natural resource of this magnificent ecosystem. This is the raw material of our Capaquebrada.

Creation of our products

Each piece is unique and must be pampered with great care. Few pieces are made and they are still finished following traditions passed through generations. They are unfurried, with time, prepared in an artisan way. Even the silence of the cellars adds to the uniqueness of texture, flavour and taste. With its own personality.