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La Chacina Museum
We are a company specialising in artisanal cured meats that has been in business for 40 years. From the very beginning to the present day, we have been producing these cured meats using meat from our own livestock farm, where the pigs are fed on cereals grown in the Cordoba countryside (maize, soya, barley, chickpeas), resulting in completely natural products.
We offer a wide variety of gluten-free and lactose-free sausages.
Our hams are naturally cured, as we cure them in the Sierra Nevada, at an altitude of 1,700 metres, where no artificial ventilation is required.
Our Chacina Museum is open from 12 October to 6 January every Christmas season, where, as well as seeing a wide variety of antique items and tools used throughout our company’s history, you can also see the special attraction prepared each season, such as:
- 2013: The World’s Longest Salchichón, measuring 210 metres in length, in a single piece and stuffed into a collagen fibre casing.
- 2014: The Christmas Tree made of cured meats, 3 metres tall and decorated with chorizos, salchichones, white blackpuddings, onion blackpuddings and carnival-style stuffed sausages, all entirely real
- 2015: The World’s Largest Salchichón, 50 centimetres in diameter, 5 metres long and weighing 480 kilos, in a single piece and stuffed into a collagen fibre casing.
- 2016: The World’s Largest Chorizo, 30 centimetres in diameter, 6 metres long and weighing 120 kilos, in a single piece and stuffed into a collagen fibre casing.
Open Saturdays, Sundays and public holidays during October, November and December.