Palcarsa

Palcarsa has been making cold cuts and meat products since 1946 in the province of León in the northern part of Spain (click here to see the map).

The company has done this in the perfect environment for making these types of products. Over time they have adapted their know-how  of hand-making these products to modern production systems which have enabled them to have a wide range of products that stand out due to their excellent taste and quality.

The meat industry has gone through a lot of changes over the past few years, changes that Palcarsa has taken and used in their production  process while focusing on constantly improving, implementing innovation, and making high quality products.

Self-Service products

Products specially prepared for cooking, packaged in different formats: Compango (chorizo, black pudding and bacon), Compango with lacón, Compango with beans, chorizo and diced bacon.

Cecina de León I.G.P.

Cecina is made by curing the boned hind leg of beef cattle.

The Cecina is smoked with oak firewood which gives it a special aroma and taste. The drying process takes at least 7 months.

You can find it in different formats: Whole pieces, Cecina Block and Sliced.

P.G.I., Protected Geographic Indication, describes a product that has a geographical link with an originating region at some point during preparation, processing or production.
In this case, Cecina has a special link to the province of León, which is the only place where it is produced.

Lomo and Salchichón

High quality Loin and Salchichón made with select meats, in whole pieces or sliced.

Tapas

The best selection of Palcarsa variety of sliced cold cuts. A huge assortment of cold cuts is available in different sizes and useful packages.

Sliced Cold Cuts

A huge range of sliced cold cuts available in different sizes and packages: Chorizo, Salchichón, Cecina de León, Salami, Serrano Ham.

Jamón, Serrano Ham

Excellent quality Ham.

This selection of products includes: Serrano Ham (hind leg), Serrano ham block (without bone) and sliced.

Thanks to the climate’s special characteristics, the hams are matures and perfectly cured after a drying process and maduration in cellar.