A tradition to savor
OUR STORY
Four generations, almost a century of dedication, tradition, and passion for creating exceptional products
1925
A visionary woman
Our story begins in 1925, in Cardeñadijo, a small village in Burgos, Castile and León.
It was there that the first generation of our family began to make blood sausages by hand, following traditional recipes and using only natural ingredients.
Every morning, our great-grandmother would travel more than five kilometers by cart to the city of Burgos to sell her products, giving rise to a family business that, more than a century later, remains true to the same principles.
1960
From generation to generation
Over the years, the second generation took over and opened a small shop in the historic Mercado Sur of Burgos.
For decades, that establishment became a benchmark for thousands of families in Burgos, building a reputation based on quality, good products, and trust.
90s
Innovation, development, and imagination
The third generation took over the company with a clear vision: to preserve tradition while paving the way for innovation.
Since then, we have developed unique products with researchers from institutions such as the University of Burgos and in collaboration with some of Spain's most prestigious chefs.
Every year, we present new creations at Madrid Fusión, one of the most important gastronomic congresses in the world, where gastronomic innovation meets tradition.
Pioneering products have emerged from our workshop, such as Black Pudding Nachos, Chorizo Nachos, Signature Black Pudding, Black Pudding Crumble, and numerous exclusive creations for Michelin-starred restaurants, demonstrating that tradition can also be the starting point for innovation.
Today
Innovating for continued growth
More than one hundred years later, we continue to make our products in Cardeñadijo, respecting time, natural origin, and the expertise that has accompanied us for four generations.
Our products have been present at the Spanish Embassy in Washington, in multiple Michelin-starred, Repsol Sol, and Bib Gourmand restaurants, and today they reach kitchens and tables in the United Kingdom, Japan, and many other international destinations.
We continue to believe in time, craftsmanship, natural products, and excellence.
Because tradition consists of preserving what is worthwhile while we continue to build the future of Spanish gastronomy.
We honor our roots, look to the future, and continue creating products that surprise the most discerning palates
"We do not inherit the earth from our ancestors; we borrow it from our children."
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