Cas Sereno

We make Mallorcan sausages in an artisan way -

Cas Sereno is a family business dedicated to the production of Mallorcan artisan sausage.

We are producers of sobrassada, botifarrón, camaiot and varia, among other products.

We are farmers - We raise our animals in freedom and without feed.

We are from here - we did work with local producers.

We are natural - We use quality raw materials and without additives.

We are artisans - The process of making the sausage is handmade.

From the workshop to the networks - Ca's Sereno to the world.

Description

Ca's Sereno is not just a butcher's shop, it is a family institution that since 1979 has been dedicated to the artisanal production of Mallorcan sausages. This success story has its roots in the land and livestock: both the great-grandfather and the grandfather of the saga, both named Tomeu, laid the foundations of the business as expert breeders, a knowledge of the product at origin that today makes the difference in each piece.

Tomeu Llobera has been in charge of keeping this historical legacy alive in his establishment, preserving ancestral recipes of sobrasada, camaiot and botifarrons, avoiding industrialization to protect the authentic flavor of the island. This commitment continues now with his son, who represents the new generation with a genealogy deeply linked to the primary sector.

The original shop in Inca has been carefully renovated without losing its neighbourhood essence. The family has recently opened a second store, also in the city of Inca. Both locations are managed under a non-negotiable premise: to maintain supreme quality and limited production, pillars that have made Ca's Sereno an undisputed benchmark in Balearic gastronomy.

Sobrasada

By definition, sobrasada is a sausage made from lean meat and pork belly, and spices such as salt, pepper and sweet paprika. Its curing time is what defines the different types of sobrasada we offer.

All our sobrasada is made with Mallorcan black pork.

For many years, sobrasada has been, and still is today, an indispensable element in Mallorcan gastronomy. In every pantry, there was a space to 'hang' the sobrasadas. It is a simple product in its preparation, but at the same time very complex. Stuffed in natural pork casing, it must be kept in a cool and dry place.

Botifarrón

Even though the top product is sobrassada, botifarrón does not deserve to occupy a secondary position at all.

It is true that usually, sobrassada is made with the noblest parts of pork, but the botifarrón made by Ca’s Sereno is not far behind.As an example, we like to include pork jowl in our botifarrón, which is a very noble part of the animal that was traditionally used to make varia and to be cured in salt. Our botifarrón is a completely natural product that is prepared with no additives at all.

The ingredients that are included in our botifarrones are the following:What makes the meat: jowl, lean, and belly. In addition to “frito”, blood and pork skins. The spices included are: salt, pine nuts, fennel, black pepper, Jamaican pepper, and cinnamon.

Once the “frito” is cooked for 3 hours and the corns for 90 minutes, everything is mixed with the jowl, the lean, the pork belly, the blood, the pork skins, and the spices. Once it has been stuffed, it must boil for 45 minutes. Once finished, we must temper the product in a very special way: as it was done in the past, covering the botifarrones with clean sheets. Why? Because in this way the cooling process is slower and, consequently, the flavors of the ingredients that we have included taste better.

Products

Ca's Sereno produces, sobrasadas with Mallorcan black pork, presented in its various sizes, sausages, botifarrones, varia negro, camaiot, pâté, 'greixonera', etc.

Each of these items go on the market with the guarantee of having passed exhaustive technical and health controls.

Pork sausage-

Curing: fresh sobrasada to eat from the first day.

Weight: 500 grs.

Semi-rrissada Sobrassada -

Curing: minimum 90 days.

Weight: 250 grs. - 500 grs.

Buffet -

Cure: minimum 6 months.

Weight;: 1 kg.- 2 kgs.

Ultrú -

Curing: minimum 9 months