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Sa Caldera
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Embotits Sa Caldera, Over 30 Years Preserving the Essence of Mallorca’s Butchery Traditions
Since 1988, Embotits Sa Caldera has been making sobrassadas and sausages using traditional methods in Sant Joan, an area with an ideal climate for curing. Certified with the Protected Geographical Indication ‘Sobrassada de Mallorca’, this company guarantees the authenticity of this iconic product, producing varieties such as the black pork Sobrassada de Porc Negre, poltrú, llonganissa, camaiot and botifarró.
Sobrassada is the star product of Embotits Sa Caldera, a company that combines generations of know-how with modern techniques and certified quality. Its range includes the classic sobrassada, the slow-cured poltrú and porc negre (black pork) sobrassada, made from pigs reared on its own farm in Calicant. All varieties are certified with the ‘IGP Sobrassada de Mallorca’ label, guaranteeing their quality and origin.
As well as sobrassadas, the company produces cooked sausages such as camaiot and botifarró, as well as a special line of varieties with black pepper or in tub format. Its commitment to excellence has led to the revival of Can Tià sobrassada, the first made with Mallorcan black pork, and the famous brand Can Balaguer, keeping alive the island’s most authentic recipes.
Located in Sant Joan, where Mallorcan butchery traditions still thrive, Embotits Sa Caldera upholds Mallorca’s culinary legacy with artisanal products cured in the perfect conditions, achieving intense flavours and honeyed textures that win over even the most demanding palates.
