porc escorxat b-n petita  porc pastant petita  porc cosint camaiots petita



EMBOTITS SA CALDERA SL is a company placed in Sant Joan (Malloca), a village from “Es Pla”, a region located in the center of the island. This is a clear demonstration of its peasant and rural tradition as, since time immemorial, all the houses and estates of the area did and still do the traditional pig slaughtering every year. Actually, Sant Joan’s most important festival is “La Festa del Botifarró” which is generally celebrated in October.

Founded and managed by Joan Jaume Matas from its beginnings in 1988 after learning the job in the butcher of his parents, Catalina Matas and Rafel Jaume, EMBOTITS SA CALDERA SL, continues the manufacture of traditional products from the ancient Majorcan pig slaughtering. Elaborates different kinds of sausages related with Mallorca’s traditional culture: botifarrons, llangonisses, sobrassades, poltrús, camaiots…

Although they are part of a family business, the facilities of Embotits Sa Caldera have been growing and modernizing to fulfill the production needs demanded by old and new clients. All this has allowed to obtain a high quality product, to the point that part of the production of Majorcan Sobrassada, after being traditionally cured into the dryers, can be packed even in terrines without altering its typical taste and aroma

In his commitment for quality, Embotits Sa Caldera joined the Majorcan Sobrassada Regulator Council from its beginnings and was registered with number 28. Currently, Joan Jaume Matas is part of the Council’s board and acts as jury in the Sobrassada quality tastings periodically organized by this entity

Embotits Sa Caldera, continuing with its policy of innovation, modernization and customer care and service, obtained, after implanting a quality control system, the certification ISO 9001 in 2011.

Embotits Sa Caldera, in its effort to improve its market presence has released other brands of proven quality like Can Tià, Can Joan d’Artà and Can Balaguer. All this brands, together with Sa Caldera shape a whole universe of quality and service around Majorcan sobrassada and the traditional sausages extracted from pig.

In addition, Majorcan Sobrassada Ca’n Tia, since 1980, was the first to be elaborated with black pig (a Majorcan autochthonous breed that was endangered back then). Its usual quality made it obtain the “Premi Nacional de Gastronomia i Enologia” (National prize of Gastronomy and Oenology) in 1986 and a medal conceded by “Foment del Turisme de Mallorca” in 1988. 



culana 1 inferior web 1000

sobrassada inferior web 1000  

llangonissa part inferior