The origins of the company date back to 1945 when our grandfather Cristóbal Soler made the first batch of sobrasada after slaughtering some black pigs he had fattened himself. The first batch was sold at the butcher shop the family owned, which was located in Inca.

The company's first plant, which was made up of an abattoir and sausage production facilities, was opened in 1956 in Inca. Tapping into the tourism boom in Majorca, the company went through a massive expansion. In the mid 70's, technological improvements in sausage manufacturing (curing control using artificial dryers) made it possible for the company to expand into the nationwide market, first in the Mediterranean region and later the rest of Spain.

The industrial abattoir was closed in 1987 and the company specialised in manufacturing sobrasada (a soft red-orange raw cured pork sausage) and other traditional Majorcan sausages.

A new production and curing plant was opened in 1994. And with the invaluable help of their father, the third generation of the family has taken over management of the company.

Currently, our company sells and produces a complete range of "Sobrasada de Mallorca", and sobrasada spread, and we specialise in "Sobrasada de Mallorca de cerdo negro" (black pork sobrasada).

In addition to the high quality of our products and services all of our employees provide our customers with "personal quality" that associates our company with the following values: humility coupled with boldness, warmth (our customer's are more than just numbers), sympathy and concern for our customer's needs and problems.

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