Spain
Gourmet Cazorla
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Our family has always been involved in the livestock and meat industry. We grew up in our parents' butcher shop; our great-grandparents were already raising cattle in 1906, so we have accumulated a wealth of experience in the meat sector over the years. Gourmet Cazorla was founded in 2003 when we decided to take a new risk and embark on a new adventure by purchasing a small factory in Chilluévar, a village in the Sierra de Cazorla. Our main goal was to dedicate ourselves to the local production and distribution of cured meats and meat products, thus continuing the family tradition.
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About Gourmet Cazorla
From the grandparents' butcher shop to the delicatessen manufactory in Andalusia
The history of Gourmet Cazorla does not begin in 2003, but about a century earlier: since 1906, the family has operated a business in the Andalusian meat and livestock industry. The founding generation kept livestock, the next ran a butcher shop, and so the current owners literally grew up behind the counter. This deep-rooted craft was the foundation when the family took the next step in 2003: the purchase of a small factory in the village of Chilluévar, in the middle of the Sierra de Cazorla in the current nature park of the province of Jaén. The local craft business became a manufactory that focused on fine Pâté, sausages, and prepared specialties. In 2017, the move to a larger production facility in Linares followed — a logistical growth step that did not replace the factory in Chilluévar, however: sausages and regional specialties are still produced there according to traditional recipes.
Two locations, one standard: Raw materials from the region, recipes from the family
Gourmet Cazorla now produces at two locations: The main factory in the Los Rubiales industrial area in Linares specializes in Pâté and has the capacity to supply the national food retail sector. The original factory in Chilluévar remains the place for Embutidos and prepared dishes according to traditional methods of the Sierra de Cazorla. The philosophy behind this is clearly formulated: quality in the selection of raw materials, cooperation with local suppliers, and recipes that have been passed down through generations. Added to this is a declared commitment to the natural area in which the company is rooted — the Sierra de Cazorla is one of Spain's largest protected areas, and the careful handling of this heritage is part of the brand's self-image. Gourmet Cazorla is also part of the regional quality initiative Degusta Jaén, which brings together producers from the province and makes Andalusian food culture visible beyond the region.
Pâté from the nature park: Wild boar, venison, partridge, and Iberian pork
Gourmet Cazorla's range directly reflects the fauna and culture of the Sierra de Cazorla. The focus is on Pâté made from game — Jabalí (wild boar), Ciervo (venison), and Perdiz (partridge) — as well as variants with Iberian pork, including a spicy version. There are also combined recipes such as Jabalí con Setas, where wild boar meat is processed with forest mushrooms, or the classic Jamón Serrano Pâté. The range extends from down-to-earth home-style classics to more unusual compositions. All Pâtés are suitable as an uncomplicated aperitif — on toasted bread, with a glass of dry Manzanilla, or a light red wine from the region. With us, you will also find the Amaretti alle Mandorle, which show that Gourmet Cazorla also maintains its range beyond the Andalusian meat tradition.
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Gourmet Cazorla –
Craftsmanship from the Sierra de Cazorla for generations
Gourmet Cazorla stands for a family history that begins long before the company was founded: as early as 1906, the great-grandparents kept livestock in Andalusia, and subsequent generations grew up in the family butcher shop. This knowledge of meat, aging, and craftsmanship, grown over decades, is the foundation for everything that is created in Chilluévar today.
In 2003, the family took the next step and opened a small production facility in Chilluévar, a village in the middle of the Sierra de Cazorla in the northeast of the province of Jaén. The region is known for its nature reserves, clear mountain air, and a meat tradition deeply rooted in rural Andalusia – ideal conditions for producing artisanal sausages with character.
The focus is on local production: short distances, regional raw materials, traditional recipes. Those who bring Gourmet Cazorla's charcuterie to the table are not getting an anonymous industrial product, but the result of a family philosophy that understands quality not as a marketing promise, but as a rule of craftsmanship.