Cal Tomàs is a family business with over a hundred years of experience. Their great-grandparents opened the first butcher shop in the region. Today, the fourth generation, Laura and Miquel, raise more than five hundred head of cattle and continue producing high-quality pork sausages using traditional recipes.
They practice organic farming based on regenerative agriculture. They avoid plowing the fields to prevent erosion and implement perennial pastures to feed their cows and calves, with 85% of their diet consisting of forage. By selecting the best animals, the most prized breeds, and utilizing natural pastures, they achieve meat that is of high quality, healthy, and with a distinctive flavor.