Cold Meats

Our cold meats are handmade. We have two lines of marketing: Catalan cold meats prepared by us and cured traditional meats.

Catalan cold meats made by us: Cured: Fuet, Sausage, Sobrassada, Thin Secallona, pepper beef, Bayonne, chorizo, Cured Specialties: Iberian Fuet, Iberian Sausage, Roquefort Fuet, Boar Chorizo, Iberian pepper Beef, ………

Extremeños cold meats. Los Extremeños brings you the best selection of cured meats of Extremadura. Carefully chosen from small artisanal producers, we guarantee a high quality product at reasonable prices.
In cold meat industry we call cold meat to a piece, usually to minced meat seasoned with herbs and different spices (paprika, pepper, garlic, rosemary, thyme, cloves, ginger, nutmeg, etc.) that is introduced (“embedded” ) into the porks belly. Natural pork’s belly is the real creator of great tasting of natural cold meat for his great qualities in the drying process. Its the way we drythe meat that makes it easy maintainable over relatively long periods of time. The cold meats are often sold in butcher shops and delicatessens more specifically.
The preparation of cold meats, generally involves two distinct phases:
1.Picado and Embuchado (mince and stuff). For handmade or homemade these products we specifically use an specific machine, responsible for making minced meat using a knife mince meat cutter and in a second step stuffs the meat into the porks belly.
2.Curation. This phase is very important when you have adequate storage capacity for the final product, watching color stability and eventual formation of aroma. Depending on the type of sausage curing is done in different ways.




In Los Extremadura we offer the best selection of local cheeses (Catalan, Extremeños, Manchego, Zamora, Burgos, Basque, Galician ….) And international (France, Italy, Holland, Germany, Switzerland, Greece, ….).

Always primacy craftsmanship, we offer the best cheeses, globally recognized and rewarded. Types of Cheese

There is such a wide range of cheeses that it’s nearly impossible to make a classification. There are many characteristics that define them, and the degree of aging or curing, the origin of the milk used, texture or fat. Then various types, or characteristics, of these are described.

Denominations of origin 

The vast majority of cheeses are identified with the geographical area from which they came. In some countries this can be regulated through designations of origin, which seek to protect the varieties since ancient times occur in a particular area, against producers from other areas who would take advantage of the good name that created the original .

In Spain there are over 100 types of cheese, Asturias there are only 42 varieties. In total, 28 varieties have protected designation of origin, such as manchego cheese or cheese Cabrales.

This geographical indication is regulated for membership of the European Union, although specifics for each of them. It works much like in France, where it is called Appellation d’Origine Contrôlée, dating back to the fifteenth century, the first attempt to protect the roquefort cheese. This cheese was the first to be accredited by modern French law, which already covers more than 40 different cheeses. In Italy the Denominazione di Origine Controllata protects cheeses such as Parmesan (Parmigiano-Reggiano under the brand), in Greece the feta cheese, or the United Kingdom to stilton and cheddar.14

Types of milk used

The most commonly used in the manufacture of cheese milk is whole cow’s milk, mainly because there is more milk production. The cheeses made from cow’s milk come from fertile areas unfit for cattle, as the plains of northern Europe, the Alps, the Pyrenees and the Cantabrian Mountains. Today the production of these cheeses has spread worldwide, with the use of milk from dairy farms.

Clear examples of cow cheeses are Dutch gouda, Swiss emmental, or cheese nipple Galicia, all with texture, flavor and similar color. In general, cow’s milk gives the cheese a softer than other types of cheese flavor, though it depends on many other factors, so it is easy to find cheeses from cow very strong flavor, such as German Harzer Käse, or Italian gorgonzola.

Whole cow’s milk is very rich in fat, so it is common to use skimmed milk, or skimmed, in order to reduce the fat content. However, fat is one of the elements that most influences the flavor of cheese, and as a rule, use skim milk is synonymous with loss of flavor.

In Mediterranean areas, where not many cows is more common to use milk from sheep or goat, which gives a touch of acidity to cheese. The Castilian cheese, Manchego, Roquefort, or feta is made from sheep’s milk. An example of goat cheese with denomination of origin is the majorero cheese made in the Canary Island of Fuerteventura. It is also possible to mix different kinds of milk, as in the case of cheese Cabrales (Asturias, Spain), in which a mixture of cow, sheep and goat is used.

Milk many other mammals such as buffalo mozzarella in the original (today cow’s milk is also used) is also used, but it is much more difficult to find, compared to the milk already mentioned.

Fresh cheese

Fresh cheeses are those wherein the preparation consists only and dehydrate curdle milk. These cheeses are exempt from additional conservation techniques, so much less time endure unexpired. Its maintenance could be compared to that of yogurt, it is necessary to keep in refrigerated places. The fact process milk lesser extent makes them smooth flavors and textures inconsistent.

With these features, are used as salad ingredients like cheese of Burgos, one of the most consumed in Spain. In Italy quintessential cheese is mozzarella salads, which is made by introducing milk curd in hot water, so that mass are created in the form of balls due to the temperature. In parts of southern Italian mozzarella is consumed within a few hours of preparation. Mozzarella is also used as the ingredient of the pizzas, however, to do a variety dehydrated, not corresponding to a fresh cheese is used.

Fresh cheeses are also used in desserts, or as an ingredient in sauces. The Italian mascarpone and German quark are examples, very creamy textures.

Cured Cheeses

Curing the cheese is maturing thereof, in a process in which dry and further conservation techniques are applied, such as salted or smoked. The time required to consider a cheese and cured may vary from one to another, but generally a minimum of eighteen months or two years is required.

The curing process makes for a much more hard and dry texture and the intensity of its flavor, highly desired property among cheese lovers increases. However, many people do not tolerate strong flavors, so it is easy to find different curing variants for the same cheese, usually cataloging and tender, semi-cured and cured.

Examples of cured cheeses can be the manchego cheese or gouda. However, gouda is usually exported to cure approximately half a year, while in South Holland can find more stale and may extend to two years.

Grana padano-El and Parmesan also heal, thereby exceeding three years time. Have an extremely hard texture, which facilitates its consumption grated form as seasoning or Italian pasta filling.

Recently it has begun marketing in Spain a variety of canned cheese, can be stored for several years unopened and varied see any features.

Cream cheese

Bagel with cream cheese.

The cheese has a strong natural state, however it is possible to obtain a creamier texture significantly increasing the amount of cream, and therefore fat. These types of cheese normally consumed with bread, being common to use them on toast.

Certain French cheeses have a great tradition for its creamy texture. The camembert cheese, brie-like features, is one of the most famous, florida characterized by its white bark, consumed with cheese and adds a touch of bitterness. The appellation of origin of the cheese market forces him to always round, and included in a wooden box.

A type of cheese production is the most modern cream cheese, cream cheese commonly called. It is a white cream, distributed similar to butter or margarine tubs. It is widely consumed at breakfast and desserts, and a variety of United States is the main ingredient of some cheesecake.

In making desserts are often used cream cheese, combined with sweet flavors. An example of this is the cream of mascarpone cheese, widely used in developing tiramisus. The quark is also used in many dessert recipes in German or Austrian cuisine.

You can also find semicremosa cheese texture, can not be considered as solid or cream, and cake Casar de Extremadura in Spain. This cheese, but can be consumed raw, is typically a few minutes to be cooked in the oven, so that it is fully or partially liquid. Like the camembert, has a flowered consumed by the cheese rind those who like strong or bitter flavors.

Green or blue cheese

These cheeses are distinguished by the presence of mold, which gives them their green color or blue. Maybe it’s the variety that more rejection can cause eye, due to color and strong odor, which may remind the decomposition. However, its intense flavor is one of the most appreciated by gourmets cheese.

To achieve the proliferation of mold cheeses must be stored in places with very high humidity, normally around 90%. Excellent places for it has traditionally been the caves. Proliferating mold cheeses are usually of the genus Penicillium, in which a number of species are known in the cheese that are located, such as Penicillium camemberti (in Camembert crust), or Penicillium roqueforti cheese roquefort. A totally false popular belief is that these cheeses contain worms or larvae; cheese that contains worm is cheese of Sardinia.

One of the frequently called “king of cheeses” is the roquefort, produced in the French caves of Roquefort-sur-Soulzon, according marks its protected designation of origin. Other famous cheeses for their molds are Asturian Cabrales cheese, stilton cheese from England, or Italian gorgonzola cheese, which can be found in one (although slightly spicy) sweet variety, and one much stronger and spicy flavor.

Leaf Cheese

It is a type of cheese manufactured and distributed only in Dominican Republic, with a salty mozzarella-like features. It is very popular in this country a cultural tradition and production. Occurs with milk curd, salt and an additive, by the same techniques for over 50 years. Its low cost makes it a good choice for passersby to supplement their diet.

His name is unrelated to their manufacture or taste, but the way in which the cheese balls are formed by a group of like “leaves” of cheese, which can be peeled layers.

Source: Wikipedia

Foies y Patés


We have a selection of the best foie gras and pate worldwide. A good pate is able to brighten any table.

In our stores, you will find the best pates and foie of the best and most recognized brands. At the same time, we make our own pates. From French foie to pepper pate you will find a wide range of pates in our selection. It is called pate (French pâté) to a spreadable paste usually made from ground beef or liver and fat, adding vegetables, herbs, spices and wine still prevalent. In French and Belgian cuisine pate is usually cooked in a terrine (or other template), denominating then pâté in terrine. Traditionally, a cooked and served in this latest farce is also called terrine. Can be cooked wrapped in a crust made from bread dough or as a cake, in which case it is called in croûte pâté. The pies are made with ingredients or chopped into small pieces, but typically consume sliced and few spreads. There pies of all kinds of beef, poultry, rabbit and game, as well as fish and vegetables. The foie gras is simply a fat goose foie gras, cooked and cut, so technically not a pate. Neither is the bloc of foie gras (‘foie gras block’). In the Netherlands, Finland, Germany, Hungary, Sweden and Austria, some liver pates are usually prepared in the form of tender and often spreadable sausage called leverworst (Dutch), májpástétom / májkrém (Hungarian) or leberwurst (German). A variant is the braunschweiger. Some of these products end up having a texture of meat that is difficult to spread, often eaten in chunks or redondelas, or as a filling for sandwiches. These variants have become a significant product in Eastern Europe, which is exported good. Elsewhere spreadable variants are preferred. In Scandinavia the leverpostej is a popular variant in French pâté terrine, usually made with lard and pork liver. In Russia and Ukraine the main dish is usually prepared with veal liver, goose or chicken, 1 although other meats are also used. Unlike the Western method, is prepared by cooking first liver (cooked or fried) and working it with butter or fat, seasoning with fresh or fried onions, carrots, spices and herbs. You can cook again (usually baked), but more often consume without further preparation. The pate served on bread, often with dill or other fresh herbs. In the former Yugoslavia the pašteta (very fine pate) is a popular spreadable for bread, usually made with chicken or, less frequently, with tuna or salmon. In Vietnam the pate is usually taken in bánh mì.2 The pate of this type is usually done with liver.

Made by us


We handmake our products daily in our workshop. Try them! We elaborate them traditionally .

Workshop. In November 2013 we opened our new facility in Pineda. In these we have located our new workshop, meeting the strictest regulations, not only for food handling, but also to develop products for celiac disease. With the new workshop, we can guarantee quality service and health. In conjunction with the workshop and our strict selection process our meat, reserve of parts and observing their feeding process we can offer Innovative products and ahead of current trends without sacrificing the quality of Los Extremeños.



Los Extremeños, health and quality guarantee

All our meats are 1st quality. Our VEAL come from farmers in the province of Girona. Our Staff  select piece by piece reserving the best pieces directly to the farmer. We always choose veal under 12 months of age, thus guaranteeing its tenderness and sweetness, female veal are more palatable and less harsh. Once calves have left the slaughterhouse, we handle despieze handling and thus ensure good.


In Extremeños you’ll find traditional 1st class poultry, personally selected from Camprodón.


Our pigs we bring them from les Garrigas province of Lleida. Like Beef and Chicken. Our farmers, allow us to control the entire food process. With this control, we can offer the quality and guarantee of Los Extremeños.


Suckling lambs bought from the farmer and chosen at a very specific weight and size to ensure their tenderness and flavor.


In our new workshop and with this excellent ingredients, we produce almost all products that you can find in our stores.



Enjoy the pleasures of life. In our selection deli find products that will surprise you.

Wine and Cava


In Los Extremeños make a an accurate selection of wines and champagnes. Our sommelier makes a selection of artisan wineries of quality land . From Catalan wines to Extremadura wines, you will find in our stores excellent value for money wines. Wines of very high quality, obviating mass productor trademarks, in order to give a touch of class to your table.

We are masters artisans of Ham


We have an exclusive range of Iberic cold meats from Extremadura area, selected one by one by Mª José. Try our ham: Is the king of the house!






Jamón serrano (Spanish: [xaˈmon seˈrano]; “Serrano ham”, literally “ham from the sierra, or mountains”) is a type of jamón (dry-cured Spanish ham), which is generally served in thin slices, or occasionally diced.

The majority of serrano hams are made from the landrace breed of white pig and are not to be confused with the much more expensive jamón ibérico.


Fresh hams are trimmed and cleaned, then stacked and covered with salt for about two weeks in order to draw off excess moisture and preserve the meat from spoiling. The salt is then washed off and the hams are hung to dry for about six months. Finally, the hams are hung in a cool, dry place for six to eighteen months, depending on the climate, as well as the size and type of ham being cured. The drying sheds (secaderos) are usually built at higher elevations, which is why the ham is called “mountain ham”.


The majority of serrano hams are made from the landrace breed of white pig and are not to be confused with the much more expensive and entirely different jamón ibérico. These hams were known as a delicacy even in the days of the Roman Empire. Though not expensive in Spain and the European Union, duties imposed on imported meats and exchange rates makes these hams more costly outside the EU. Where available, the meat can usually be purchased sliced, in chunks, or as a complete, bone-in ham.

Types of Ham

There are many producers of Spanish hams but the level of quality can be judged by the following:

The type of pig
The way the pig has been fed
The part of the pig used to make the ham
The way the ham is cured
The four major quality categories of cured ham are as follows, from highest to lowest quality:

Jamón ibérico de bellota: Free-range, acorn-fed Iberian pigs
Jamón ibérico de recebo: Acorn, pasture and compound-fed Iberian pigs
Jamón ibérico de campo (sometimes just jamón ibérico in short and also known as jamón de pata negra): Compound-fed Iberian pigs. Pata negra (literally black hoof), which only accounts for about five percent of total ham production, is made from the Black Iberian pig (cerdo ibérico). The best varieties of pata negra are range fed and fattened on acorns in holm oak groves along the southern border between Spain and Portugal. (See the two subcategories above)
Jamón serrano (also known as jamón reserva, jamón curado and jamón extra): Compound-fed white pigs.


Source: Wikipedia