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 a family business that since 1979 has been dedicated to the artisanal production of Mallorcan cold meat. Tomeu Llobera has kept this legacy alive in his shop in the heart of Mallorca.

A legacy that now continues with his son, who is at the head of a business with a long tradition in his family. Both his great-grandfather and his grandfather Tomeu were cattle breeders.

The original store remains in the same place but has been renovated and adapted for the client’s convenience. The new family generation has opened a second store, also in Inca, maintaining the quality and artisanal elaboration, which are non-negotiable values of Ca's Sereno.

Sobrasada

By definition, sobrasada is a sausage or cold meat made from lean meat and pork belly, and spices such as salt, pepper and sweet paprika.

The time that the product takes to be cured is what defines the different types of sobrasada we offer. All our sobrasada is made with Mallorcan black pork.

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