Sa Caldera. Founded in 1988, produces Majorcan sausages (sobrassades, llangonisses, poltrús, culanes, bisbes, botifarrons, camaiots...) elaborated using top quality products and with the designation of origin “Majorcan Sobrassada”, following Mallorca’s purest tradition of pig slaughtering. 

Can Tìà. Founded in 1980 was the first sobrassada elaborated with black pig (a Majorcan autochthonous breed endangered back then). The brand has obtained several honorable mentions: Premi Nacional de “Gastronomia y Enología” (National prize of Gastronomy and Oenology and a medal conceded by Foment del Turisme de Mallorca. 

Can Balaguer. Founded in 1959 by Joan Sureda, it was dedicated to produce sobrassada; its specialty is Majorcan Sobrassada mixing meat from white pigs and Majorcan autochthonous black pigs.  

Can Joan d'Artà. It’s a brand bounded to Can Balaguer.
It was created by Joan Sureda to commercialize the sobrassada made with black pig (an endangered autochthonous breed) that he produced in his factory
of Artà.