Sobrasada Crisol – Sobrasada de Mallorca

Our Story

The origins of our company date back to 1945, when our grandfather Cristóbal Soler made the first production of sobrasada from the butchering of several black pigs he had fattened himself. That first batch was sold at the family butcher’s shop in the town of Inca.

In 1956 we opened our first plant, also in Inca, which enabled strong growth thanks to the boom in tourism in Mallorca. By the mid-1970s, with improved sausage-making techniques, we began expanding into the national market — first along the Mediterranean coast and later throughout Spain.

In 1994 we inaugurated a new facility in Consell dedicated to producing and curing sobrasada, and the third generation of the family took over the management of the company. This stage was marked by brand strengthening and the expansion of our presence in international markets.

Today, with the fourth generation already on board, we have carried out an ambitious modernisation plan including the full renovation of our facilities, the implementation of advanced food-safety systems, and the development of a new line of natural products with no added additives or allergens, aligned with current market demands.