The Root of Sa Caldera
EMBOTITS SA CALDERA SL is a company located in Sant Joan (Mallorca), which is located in the Pla region, in the center of the island. This fact is a clear manifestation of its rural and peasant tradition, since, since time immemorial, in all the houses and possessions of the region every year the traditional pig slaughters were, and still are, held. In fact, the most well-known and popular festival that takes place in the town of Sant Joan (where the company is based) is the “Festa del Botifarró”, which is usually celebrated in the month of October.
Embotits Sa Caldera, founded and run by Joan Jaume Matas since its inception in 1988, who learned the trade in the butcher shop of his parents, Catalina Matas and Rafel Jaume, continues to manufacture traditional products from the old Mallorcan slaughterhouses. It produces all the sausages related to the traditional culture of the island of Mallorca: botifarros, longanissas, sobrassadas, poltrús, camaiots...
The Artisan Know-How
The Embotits Sa Caldera facilities, during these decades, have evolved, been modernized and adapted to the production needs that customer demand requires.
Proximity Ingredients
Locally sourced meats and spices, carefully selected to guarantee flavor and traceability.
Traditional Recipe
The same proportions and techniques that have been passed down from parents to children over generations.
Manual preparation
Each sausage is prepared and stuffed by hand, respecting the natural curing and resting times.
Without Unnecessary Additives
Clean production, without artificial preservatives that mask the authentic taste.
Mallorca at the Heart of Every Piece
Embotits Sa Caldera, in its commitment to quality and since the creation of the Sobrassada de Mallorca Regulatory Council, decided to join it and was included with registration number 28. Currently, Joan Jaume Matas is part of the jury of the Sobrassada de Mallorca quality tastings that are periodically carried out by this regulatory entity.
Embotits Sa Caldera, with a desire to improve its presence in the market, has made other brands of proven quality available to consumers, such as Can Tià and Can Balaguer. Both, added to Sa Caldera, form a universe of quality and service around sobrassada and the traditional sausage that is made in Mallorca and is extracted from pork.
The Sobrassada de Mallorca Can Tià was the first to be made from black pork (a native breed of Mallorca that was at the time in danger of extinction). Its quality meant that in 1986 it won the national “Gastronomy and Wine” award and in 1988 it was awarded the medal of the Foment de Turisme de Mallorca.
