Our selection of cold meats have been carefully prepared using only the finest resources, from the delicate artisan elaboration process in Guijuelo (Salamanca) to the ingredients that make the seasoning. Lomo (Pork loin), chorizo and salchichón (cured sausage): Don Cala’s wide range of culinary delights are based on 40 years of experience and family passion for Spanish cuisine.
Spanish cold meats form an integral part of the Spanish cuisine.
Here in Spain, we have a wide range of cold meats that are known and appreciated worldwide. Don Cala serves you with 4 of the most popular cold meats, which are: Pork loin, chorizo, chorizo sarta (string tied) and cured sausage.
Our pork loin
Comes from the dorsal muscle on the pig’s back. Practically fat-free, the flavours of our pork loins are intense and authentic. Seasoned with salt, paprika and natural spices, our exquisite pork loins provide a delicacy for the most sophisticated palates.
Our chorizo
Is a cured sausage made with minced pork, paprika and a careful selection of natural spices. Its red-orange colour is indicative of its delicate flavour and pleasing aroma to stir the senses.
Our chorizo sarta
Is characterised by its string or horseshoe shape. With a very soft and natural flavour, each one of our chorizos is unique. Made from only the finest pork meats.
Our cured sausage
Is made from a mixture of pork, bacon, salt, pepper and natural spices. Its intense aroma and heavenly flavour makes our cured sausage the perfect choice. An incomparable taste that will leave you wanting more.
Our coppa
Is the part at the level of the pig's spine. This piece is interspersed with intra- and intermuscular fat, which gives it that marbled appearance, so characteristic of coppa. Seasoned with sea salt and sea salt, you can discover a quality cold cuts, with a pronounced taste and melting in the mouth.
How to prepare the perfect appetiser: a little bread with tomato, a good wine and a Don Cala cold meat selection, a true delight for the senses!
Our cured meats are made from 100% Iberian pork grown in Guijuelo: the pata negra.
