Jamones Casa Pichón

Our history begins almost 100 years ago with our grandparents. They went from village to village, spending long days away from home, selling the typical products of the area under their name to other parts of Spain

They made between 8 and 10 trips a year to Galicia to buy the products, as well as attending the various slaughterhouses in the villages also to buy hams

When the specialization in Serrano ham began, more than 50 years ago, it was made at home by hand, without means, while the harsh winter months were passing.

They were cured in 2 phases in the drying rooms at home. First a layer of marinade was given, which after a few days was removed and then another was given again. The hams were kept on the floor for the first 16 days and then hung in the drying rooms. After 20-22 months of curing they were sold whole, without boning or slicing

The company has evolved, but the essence remains the same, doing things the traditional and artisan way. Maintaining the family tradition in these difficult times, with the original tradition, fleeing from the industrial, is the main objective of our brand. For this reason, we have been curing our products by hand for more than 50 years, without additives, preservatives, antioxidants or colourings

For our marinade, we use paprika de la Vera of the highest quality, which we apply to the raw ham, making the flavour penetrate the ham, an action that differentiates us from the big chains

The garlic we use to cure our hams comes from our own garden in our land in Igea. The vinegar is also made by us with our own Rioja wine mothers

The result, a totally handmade, natural and quality marinated ham, with the special flavour that has always characterised us.

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