Excellence of four generations in La Casa de la Perdiz

Updated:01/02/2021 01: 31h

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Obligatory stop on the road on the A4, the current Orellana Partridge complex It is the result of a whole professional and family journey that began in 1948 with the help of Vicente Orellana and María Molina, of Extremadura and La Mancha roots, grandparents of the current owners. It was a sale on the old national highway IV, in La Carolina, in the heart of Sierra Morena and in the vicinity of the Despeñaperros Natural Park, where it stood proud in this northern area of ​​Jaén surrounded by fighting bulls, centennial oaks, olive trees and the castle that gave its name to the emblematic Battle of the Navas de Tolosa of 1212, the one that will face the Christian allied army and the Almohad of Muhammad an-Nasir.

Here in this area where the queen of small game is Partridge and the kings of the major, deer and wild boar, the first Orellana became true pioneers of partridge preparations, either pickled, onions or paté, a true reference in this first house and watchword of their cuisine ever since. Between the 1940s and 1960s, before the old road gave way to the N-VI in 1963 (and later, in 1984, to the A-IV highway), the few trucks of the time stopped and dumped. that traveled south as well as the few cars of travelers, hunters, notables and bullfighters, among which were the Miura, the Ordóñez… and an already recognized Hemingwaand on a trip with the teacher from Ronda.

From sale to restaurant

It is on those dates, specifically in 1963, when they take the witness Andrés Orellana and Agustina Pérez, Pilar’s parents, Francisca, Elena and Vicente, who moved the business to its current location, at kilometer 265, turning the sale into a restaurant to which a hotel would be added in 1977 and, later, between 1981 and 1982, on the other side from the road, a complex dedicated to catering, accommodation, active tourism, ecotourism, livestock, events and the production of gastronomic products. A wonderful project of which, surely, the new generation will ensure the success. And although this new generation looks at business activity from diversification, the marinade and partridge pate are made following the jealously well-guarded and ancestral family recipes, inherited from the founders and in their elaborations only certain members of the family participate giving the touch that characterizes them.

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