Pork Loin Gran Reserva | 450 - 500gr

VAT included

Taste our pork loin (or "Lomo" in Spanish) from our Gran Reserva range. Thanks to the type of breeding of the pigs, raised in the open air and fed with wild herbs and acorns, we obtain a meat with an incomparable taste. The Lomo is the back muscle of the pig that is cured for at least 6 months in our natural cellars, making it a gastronomic Spanish treasure.

With a touch of smoke and paprika, our Lomo has a soft texture and intense flavour.

GMO-free and gluten-free product.

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.

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 pork loin is presented in a new black and gold packaging. This exclusive packaging reflects the quality of our Gran Reserva products.

Cold meats
Whole piece
Gran Reserva

Gran Reserva

In our Gran Reserva selection, you will find the most exclusive lomos that come from pure-bred pigs reared in total freedom and fed on cork oak acorns. Curing times are: 6-9 months.

Upon cutting an intense bright red colour is revealed. The bouquet is unmistakable, intense and intriguing. To excite and delight your senses. Limited production.

Whole: Don Cala presents to you our cold meats packed in 500 gram vacuum packed sachets, in order to guarantee a delightful gourmet experience direct to your your table. Simply open the sachet of Don Calas finest cold meats and cut to your liking. Once tasted never forgotten.



Guijuelo, Spain


Gran Reserva


Feed, cereales and fruits of the cork and holm oaks

Curing time

6-9 months


Whole piece


Pork loin, salt, paprika, sugar, spicies, antioxidants (E-301) and conservatives (E-252, E-250).


1. Keep under cooling conditions 7°C.
2. Remove the product from its packaging at least 24 hours before consumption.


1322,3 Kj/315,6 Kcal


15.09 g

          of which satured fat

6.50 g


0.54 g

          of which sugar

0.20 g


44.40 g


2.71 g

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