At Cal Miqueló, we round off the rural experience that we offer with a good local breakfast, included in the price of renting the house. The products included in this breakfast are entirely home-made and come from the immediate surrounding area. Enjoy authentic flavours of unparalleled products that are deep-rooted in the local area and get to know the local cuisine.
Natural yogurt with no additives. Product made with the produce of the Les Obagues farm school – in Juneda. It is the result of the La Vaqueria project, which involves Les Obagues i Talma, a social charity for people with disabilities.
Distance to the product’s origin: 5 km
Distance to the product’s manufacturer: 5 km
Authentic fresh milk! Just like it used to be… Product made with the produce of the Les Obagues farm school – in Juneda. It is the result of the La Vaqueria project, which involves Les Obagues i Talma, a social charity for people with disabilities.
Distance to the product’s origin: 5 km
Distance to the product’s manufacturer: 5 km
You will be surprised by this cheese’s natural taste! Authentic, genuine and with its own name. Product made with the produce of the Les Obagues farm school – in Juneda. It is the result of the La Vaqueria project, which involves Les Obagues i Talma, a social charity for people with disabilities.
Distance to the product’s origin: 5 km
Distance to the product’s manufacturer: 5 km
Traditional products from our village, made with our local pork meat from the Duroc breed, which are processed at the local abattoir and cured sausage factory (Masia Tero – Les Borges Blanques).
Distance to the product’s origin: 1 km
Distance to the product’s manufacturer: 5 km
Traditional products from our village, made with our local pork meat from the Duroc breed, which are processed at the local abattoir and cured sausage factory (Masia Tero – Les Borges Blanques).
Distance to the product’s origin: 1 km
Distance to the product’s manufacturer: 5 km
Traditional bread from our region with a very special texture and flavour.
All these breads are prepared by the traditional local bakery Rosselló (Les Borges Blanques).
Traditional products from our village, made with our local pork meat from the Duroc breed, which are processed at the local abattoir and cured sausage factory (Masia Tero – Les Borges Blanques).
Distance to the product’s origin: 1 km
Distance to the product’s manufacturer: 5 km
Produced by the traditional local cheese factory Cal Quitèria d’Almacelles with the milk from its own herd. Recognised by many international awards, their cheeses enthral even the most demanding palates!
Distance to the product’s origin: 40 km
Distance to the product’s manufacturer: 40 km
Natural fruit juices produced by the local company Cal Valls, from Vilanova de Bellpuig, with fruit produced in the Pla d’Urgell area.
Distance to the product’s origin: 10 km
Distance to the product’s manufacturer: 10 km
Traditional products produced using local fruit by the traditional manufacturer Fet a Casa, Arbeca.
Distance to the product’s origin: 10 km
Distance to the product’s manufacturer: 3 km
Oil from the centenary cooperative of Les Borges Blanques (Sant Isidre cooperative). It is extra virgin olive oil produced with olives from our region, the cradle of the Arbequina variety of olive. A gift for the most gourmet palate!
From the Sant Isidre centenary cooperative from Les Borges Blanques. Fruit produced and processed by the cooperative itself. Varies depending on the season.
Distance to the product’s origin: 5 km
Distance to the product’s manufacturer: 5 km
Product from our own allotment, where we harvest the best tomatoes just as they ripen and conserve them according to the method we have learnt from the monks of Poblet.
Distance to the product’s origin: 0 km
Distance to the product’s manufacturer: 0 km
Traditional products produced by the patisserie Pa de Pessic d’Arbeca.
Distance to the product’s origin: 3 km
Distance to the product’s manufacturer: 3 km
40 capsules of normal and decaffeinated coffee.
Traditional products from our village, made with our local pork meat from the Duroc breed, which are processed at the local abattoir and cured sausage factory (Masia Tero – Les Borges Blanques).
Distance to the product’s origin: 1 km
Distance to the product’s manufacturer: 5 km
Traditional pastry-based dessert of the region which the housewives used to make during the Festa Major village fêtes. A product authentically from our very own village which you won’t find anywhere else!
Produced by beekeepers from our local area and packaged by the Les Obagues farm school in Juneda.
Distance to the product’s origin: 5 km
Distance to the product’s manufacturer: 5 km
Almonds and walnuts produced in our village (Puiggròs) and packaged in an entirely traditional manner by the Sant Isidre cooperative from Les Borges Blanques.
Product produced according to the traditional method, with ingredients such as quince fruits from the local area, by the traditional manufacturer Fet a Casa, Arbeca.
Distance to the product’s origin: 3 km
Distance to the product’s manufacturer: 3 km
Traditional products from our village, made with our local pork meat from the Duroc breed, which are processed at the local abattoir and cured sausage factory (Masia Tero – Les Borges Blanques).
Distance to the product’s origin: 1 km
Distance to the product’s manufacturer: 5 km
Ingredients: Pasta (durum WHEAT flour), pork meat, water, tomato, onion, WINE (SULPHITES), extra virgin olive oil, carrot, modified cornstarch, sugar, salt and spices.
Allergens: Gluten and sulphites.
Recipe: Sauce prepared with pork meat from the Duroc breed, bred on our farm and processed at the Masia Tero abattoir located 5 km from our kitchen. Cooked with extra virgin olive oil from the county of Les Garrigues.
Ingredients: Potato (80%), chopped green olives, hard-boiled EGG, extra virgin olive oil, green pepper, onion and salt.
Allergens: Egg.
Recipe: Cooked with potatoes from Girona and extra virgin olive oil from the county of Les Garrigues.
Ingredients: Stew of green beans, carrot, cauliflower, chard, peas, artichoke, mushroom and asparagus, pork belly, onion, extra virgin olive oil, garlic, salt and spices.
Allergens: Sulphites
Recipe: Cooked with pork belly from the Duroc breed, bred on our farm and processed at the Masia Tero abattoir located 5 km away, sautéed with young garlic, onion and extra virgin olive oil from the county of Les Garrigues. At the end we add the vegetables, pre-cooked in water and strained.
Ingredients: Chickpeas (38%), water, spinach, onion, extra virgin olive oil, potato flakes, garlic, salt and spices.
Allergens: Sulphites
Recipe: Chickpeas stewed for over two hours with the fried vegetables prepared with extra virgin olive oil from the county of Les Garrigues.
Ingredients: Meat broth (water, beef shank, Iberian pork ribs, chicken, Iberian ham bone, chickpeas, potato, cabbage, onion, carrot, leek, salt and lard), Galet-shaped pasta (durum WHEAT flour), extra virgin olive oil and salt.
Allergens: Gluten
Recipe: Meat broth produced with beef from the Torrent abattoir located 5 km away, Iberian pork ribs and bones from the Masia Tero abattoir located 5km away from our kitchen, cooked for over 4 hours. After being sieved, the Galets pasta and extra virgin olive oil from the county of Les Garrigues are added.
Ingredients: Lamb ribs and loin, beef steak, Duroc pork sausage, bacon and small chorizo sausages, grilled aubergine, grilled pepper, extra virgin olive oil and salt.
Allergens: None.
Recipe: Grilled lamb meat from the county of Les Garrigues, local beef and Duroc pork meat from our farm, accompanied with aubergines and peppers grilled with extra virgin olive oil also from the local county.
Ingredients: Pork sausage, beans, extra virgin olive oil, salt and spices.
Allergens: Sulphites
Recipe: Prepared with pork meat from the Duroc breed, bred on our farm and processed at the Masia Tero abattoir located 5 km from our kitchen. The beans are sautéed with extra virgin olive oil from the county of Les Garrigues, garlic and a touch of parsley.
Ingredients: Duroc pork ribs, barbecue sauce (water, concentrated tomato, honey, ketchup, vinegar (SULPHITES), sugar, cornstarch, extra virgin olive oil, flavouring, potato flakes, salt, garlic, spices, guar gum, xanthan gum and colourants: E-120 and E-150), potato flakes, butter, extra virgin olive oil, salt and spices.
Allergens: Sulphites
Recipe: Prepared with pork ribs from the Duroc breed, bred on our farm and processed at the Masia Tero abattoir located 5 km from our kitchen, cooked sous-vide with its sauce at a low temperature for over 7 hours. Cooked with extra virgin olive oil.
Ingredients: Beef, water, potato, mixture of mushrooms, onion, WINE (SULPHITES), extra virgin olive oil, cornstarch, tomato, garlic, salt and spices.
Allergens: Sulphites
Recipe: Cooked with beef from the Torrent abattoir located 5 km from our kitchen and extra virgin olive oil from the county of Les Garrigues.
Ingredients: Cod, red and green pepper, courgette, aubergine, onion, extra virgin olive oil and salt.
Allergens: None.
Recipe: Steamed cod, glazed with the ratatouille prepared with extra virgin olive oil from the county of Les Garrigues.
Fact sheet:
Grape variety: Merlot and Syrah.
Vinya Els Vilars.
4 months in French oak barrels.
Tasting note:
Appealing, with a sense of freshness and balance. Notable fruity aroma, with slight notes of ripened red grapes and high-quality oak. With body and vigour in the mouth, fleshy, with moderate tannin, round and lively.
Serving temperature around 15ºC.
Fact sheet:
Grape variety: 60% Parellada and 40% Macabeo
Vinya Els Vilars
Second fermentation in the bottle at 14ºC in contact with the lees for a minimum of 18 months.
Tasting note:
Tasting note:
It has the taste of a young cava, easy to savour but with a strong personality. To the eye, it shows part of its relative youth with a pale-yellow colour with greenish tones, it has an excellent sparkling appearance, with a foam corona that persists when in the glass.
A fine and subtle fruity aroma with notes of white fruits (pineapple and pear).
In the mouth it is structured and enveloping, with strong flavours of fruit and touches of Indian ink and balsamic vinegars. Long retronasal aftertaste.
Serving temperature around 5-8ºC.
Fact sheet:
Grape variety: 100% Syrah
Vinya Els Vilars.
Tasting note:
Elegant strawberry red colour with a clean and shiny appearance.
Good aromatic intensity, combining the red fruits (strawberries, cherries) with the flowers of the land. Smooth and balanced on the palate with a good sensory progression and with a perfect acidity that gives it freshness and liveliness.
The aroma remains at the end, leaving pleasant and delicate sensations.
Perfect for appetizers, rice dishes, pasta, raw or lightly-cooked fish.
Recommended serving temperature 10-12ºC.
Fact sheet:
Ull de Llebre (Tempranillo) grape variety, and the other varieties with which the blend is made are Merlot, Syrah and Cabernet. To produce it we also perform a controlled cold fermentation at a temperature of 25ºC with constant pressing during the fermentation process, and malolactic fermentation in the same vats. We also age it for 6 months in second-year French oak barrels.
Celler Matallonga
Tasting note:
A cherry red colour with a garnet edge and slight signs of its ageing and a very high top layer. It has an aroma of ripe fruit with touches of undergrowth, a range of aromas from the barrels, as well as mineral aromas. In the mouth it has volume without astringency. The first pass on the palate marks its sweetness and its persistence marks its good level of acidity. Retronasal olfaction reveals the wine’s complexity with notes of black fruits.
Fact sheet:
It can be considered a monovarietal wine as it consists of 90% Macabeo grapes and 10% Chardonnay.
To produce it, we first macerate the grapes for 12 hours with their skins, which obliges us to ensure the grape is very healthy because otherwise it would produce strange flavours. What is important to us is all the aromas and colours that this maceration adds to the wine. We then let it ferment at a low temperature of 15°C for three weeks to extract the aroma in stainless steel vats, and finally we perform a reductive ageing process with fine lees for 8 months.
Celler Matallonga
Tasting note:
White wine with greenish tones, which has an aroma of ripe, fresh fruit with touches of white fruit that evokes Lleida’s Golden apples. In the mouth it has an exclusive and explosive character, achieving a good balance between density, structure and volume, giving it a fresh and pleasantly acidic finish which makes the palate salivate and invites you to have a second glass.
Fact sheet:
Clos Pons
Powerful, balanced, fragrant, and fruity, Alges has an aroma of pure fruit, accompanied by a light touch of wood that makes it elegant and subtle. Red fruits with touches of jam, liquorice and cherries stand out over mineral and spicy notes and a notable acidity which make it fresh and enjoyable. Balance is the most important note of this appealing and somewhat sexy wine.
Fact sheet:
Clos Pons
Jan Petit is a red wine obtained from old vineyards in the mountainous area in the south of the county of Les Garrigues and within the Designation of Origin area of Costers del Segre. Hand-picked Grenache and Syrah varieties of grape.
A cherry-coloured wine of medium intensity, with a high level of complexity
Tasting note:
On the palate it is a red wine with soft tannins and balanced acidity, an appealing wine with a touch of liquorice. It is aged for 6 months in French and American oak. Fresh, vital, intense, genuine, with character and personality. An inspiration from our homeland.
Fact sheet:
Tomàs cusiné
Red wine aged in barrels.
Ull de Llebre (Tempranillo) and Syrah grapes.
Selected from grapes harvested above 600 metres. Controlled fermentation at 24-26 °C. Aged for 9 months in second and third-year French oak barrels.
14% vol. and pH of 3.62.
“Elegant, complex, deep”
Tasting note:
Smoky with pungent aromas of black and blue fruits, and dark chocolate with a peppery touch. Plush and appealingly sweet, offering blackcurrant and blackberry flavours and a hint of mocha. Finishes with a good length and persistence in the mouth.
Recommended serving temperature: 16-18 °C.
Recommended gastronomic pairing: grills, snails, stews, roasts.
Fact sheet:
Mas Blanch i Jové
Grape varieties: 40% Tempranillo, 35% red Grenache and 15% Cabernet Sauvignon.
Fermented at 28-30 ºC / macerated for 20 days.
Aged for 12 months in light to medium-toasted barrels of French oak (42%) and American oak (58%).
Alcohol 14.5º
Production 26,889 bottles.
Temperature 16-18 ºC
Pairs with pink and red meats, fruit sauces, pasta.
Tasting note:
Intense cherry red colour. Aroma of ripe red fruits with spices (vanilla, cinnamon, a little black pepper, etc.), all very well integrated. In the mouth we find a wine that is soft but with structure, long and warm.
Fact sheet:
Mas Blanch i Jové
Grape varieties: 70% Maccabeo, 30% white Grenache.
Fermented in stainless steel vats at a controlled temperature of 17°C.
Aged-Macerated for 4 hours, static racking.
Alcohol 13º
Production 3,500 bottles
Temperature 8-10ºC
Pairs with white meats, fish, rice dishes, pasta.
C/ Major, 5 • Puiggròs
info@calmiquelo1778.com
T. (+34) 973 143 599
M. (+34) 639 368 350
© 2024 Cal Miqueló 1778.
