We understand quality as "the search for excellency through constant effort of all the company areas and its employees to design, manufacture and sell products that not only meet the requirements specified by our clients but exceed their expectations, ensuring food security, commitment to our social context and respecting the...
We understand quality as "the search for excellency through constant effort of all the company areas and its employees to design, manufacture and sell products that not only meet the requirements specified by our clients but exceed their expectations, ensuring food security, commitment to our social context and respecting the environment".
Black pig Majorcan sobrasada is made from selected indigenous Majorcan pork meats. This quality seal identifies and protects it.
The rearing of the black pig:
The black pig is an indigenous Majorcan breed of pig: the Regulatory Board is in charge of authorising, registering and inspecting the farms where this species is raised.
The Regulatory Board also examines its breeding and feeding at liberty, the latter being based on figs and carob beans supplemented with cereal and pulses.
To ensure good raising and breeding of the black pigs that will be used to make sobrasada, they are branded with an identification plate from the moment they are born.
In this section you can find a variety of sausage packs for you to select as you like.
While continuing to modernize the facilities to maintain a suitable sanitary level. The clientele has become aware of all this, rewarding that a product of great quality has been achieved. Made with cow's milk, ferments and rennet, without dyes or preservatives, packaged and distributed by members of the same family.
It is important to distribute it to some hotel chains and supermarkets such as the Blau Hotels chain and different supermarkets of recognized prestige such as El Corte Inglés, Distribuciones Mercat and Lidl and through the small commerce of the area, which makes it reach the faithful Customers who already know the product.
Despite the modest expansion, the family's effort to keep the tradition improving if the product fits, has been rewarded to have been officially recognized as Mallorca's only producer of cow's milk cheese to get the title "MESTRE ARTESÀ "Granted by the Balearic Government.
The botifarrón is one of the oldest sausage islands, introduced in Roman times and during the course of history has evolved to the elaborations that made our old peasants.
This is a cooked sausage made with ground pork, mixed with salt, pepper, anise, pine nuts, ... among other herbs and spices.
The resulting paste is stuffed into pig intestines once emptied, cleaned and disinfected, tying every 10-15 cm. to form the pieces characteristics, and constituting the "enfilats" usually 12-20 units.
They can be eaten raw, roasted with bread or as a complementary ingredient for stews dishes.
As botifarrón this sausage it is also from the Roman era. Formerly it was a way to preserve for long periods of time pork. Its color is black paste made with lean pork, white bacon (chopped and chopped but with a greater thickness than in botifarrons), salt and spices.
Two fundamental aspects clearly differ from botifarrons: maturation that necessarily must be more than two months and the type of tissue for wrapping. the skin surrounding the legs of the animals, trimmed and sewn by hand and giving it an oval asymmetrically used.
It can be eaten fresh or cooked in various ways.
As is the case with botifarrons we find different varieties and names depending on geography: varies, camallot and avaria.
Cuixot is born with the intent to offer the first and unique Jamón 100% of Black Mallorquín pork with the same or higher quality of a jamón ibérico de bellota but reared and fed in our finca in the island of Mallorca.
The livelihood of mayorquin's pig farmers is totally dependent on producing a high quality product. A high quality pork product requires a healthy pig and excellence in animal care. Mayorquin farmers understand better than anyone the crucial importance of a high standard of care for each and every animal on their farm.
Our Dry-cured ham is especially appreciated for its sensory characteristics; it has a well-balanced nutritional profile and is suitable, in appropriate amounts, for consumption as part of a balanced diet.
Eating good quality products helps us to develop our potential and keep healthy. Our products are made with Mallorcan black pork, which always provide excellent quality and an exquisite taste.
Spanish ham culture has a vocabulary all its own. There are "porqueros", not shepherds; pigs are "sacrificed," not slaughtered; and the farms where they're raised are called dehesas. These pigs need to run around all day, over the hills and through the woods, for their muscles to develop and for the ham to taste the way it does.
Butifarrón sweet Pack of 6 butifarrones. BotifaronsThe botifarrón is one of the oldest sausage islands, introduced in Roman times and... Butifarrón sweet Pack of 6 butifarrones. BotifaronsThe...
Butifarrón spicy Pack of 6 butifarrones. botifaronsThe botifarrón is one of the oldest sausage islands, introduced in Roman times and... Butifarrón spicy Pack of 6 butifarrones. botifaronsThe...
Cured cow cheese 425 / 500g An exquisite spanish cured cheese, with a maturation that oscillates between the 4 and the 7 months (contains... Cured cow cheese 425 / 500g An exquisite spanish cured...
Semi-cured cow's cheese An excellent cheese with a mild taste. The cheese passes in the chamber 2 or 3 months. Approximate weight of 450... Semi-cured cow's cheese An excellent cheese with a mild...
Mallorquinischer Kuhmilchkäse mit feinen Kräutern Semi gereifter Käse aus pasteurisierter Kuhmilch mit einem Fettgehalt von mindestens... Mallorquinischer Kuhmilchkäse mit feinen Kräutern Semi...
Ripened cheese cow With even longer running time between 4 and 7 months Weight approx. 3.350 kg approximate. Ripened cheese cow With even longer running time between...
Semi-ripened cow's cheese Totally recommended for cheese lovers. This, from 2 to 3 months in the chamber. Approximate weight 4 kilos. Semi-ripened cow's cheese Totally recommended for cheese...
Varia Made with lean meat chopped and bloody pork meat all mixed with spices such as black pepper, paprika, anise and salt. Stitch by... Varia Made with lean meat chopped and bloody pork meat...
Varia spicy Made with lean meat chopped and bloody pork meat all mixed with spices such as black pepper, paprika, anise and salt. Stitch... Varia spicy Made with lean meat chopped and bloody pork...