Livestock · Spain
Cal Tomàs
Laura and Miquel
Over 100 years of cattle under organic schemes and cured meats in the Pallars
A family business in La Pobla de Segur raising more than 500 head of mountain-grazed cattle and making cured meats with full control of forage, animals and the workshop.
Producer facts
- Experience
- 100+ years / 4th generation
- Team
- Family
- Country
- Spain
- Joined
- 2025
Crops
- Forage and pastures
Animals
- Cattle (Salers)
- Xisqueta sheep (from other producers)
- Poultry (from other producers)
Channels
- Direct to restaurants
- Farm shop / on-farm sales
- Online shop / website
- Butchers
Practices
- Minimising soil disturbance (no or reduced tilling)
- Rotational grazing
- Permanent pastures
Third-party standards
- Organic (EU)
Four generations in the Pyrenees
Cal Tomàs began when great-grandfather Miquel opened the village’s first butcher’s shop. Today Laura and Miquel — the fourth generation — raise Salers cows that summer at 1,600 m between Pallars Sobirà and Alt Urgell, and winter near La Pobla de Segur.
From pasture to workshop
They grow their own forage (about 85% of the diet), avoid ploughing to limit erosion and establish permanent pastures. In the workshop they make cured meats in natural casings and prepared dishes, and also source xisqueta lamb and poultry from local smallholders.
Short circuits
They supply restaurants, butchers and households, with shops in La Pobla, Sort, Tremp and Vielha, plus online sales.
Cal Tomàs
A producer who has joined the CoCo Sapiens standards. CoCo Sapiens Certified is granted product by product.