Our history: sobrassada in Sóller since 1900.
Los orígenes, en la calle de la Luna.
In 1900, José Aguiló Pomar was making his own charcuterie in a small butcher's shop on Calle de la Luna, in Sóller. The brand takes its name from that street. His company, Embutidos Aguiló, was the first in Mallorca dedicated to making sobrassada.
From Sóller to Cuba and Puerto Rico.
One of the founder's brothers, who had settled in Barcelona, began looking for customers on the mainland. Within a few years La Luna was sold all over Mallorca and mainland Spain, in the south of France, Algeria, Ceuta and Melilla, the Canary Islands and as far as Cuba and Puerto Rico, following the Mallorcans who emigrated there in the early 20th century.
1983: a new chapter.
In 1983, Bartolomé Frau Oliver, who came from a family of bakers, joined the factory while the old machines were still in use. He modernised the facilities to European standards without giving up the recipe or the craft. Nor did he get rid of the old machinery: he kept it, together with the delivery notes, the letters and the tools. Today it is the Sobrassada Museum.
The recipe and the craft.
We select the best pork, the finest paprika and sea salt, and respect natural curing times in our cellars. We make Sobrassada de Mallorca and Mallorcan black pig sobrassada, both with Protected Geographical Indication, organic sobrassada, camaiot, fuet, carn i xulla and our pâtés: pork liver pâté to the 1900 recipe, mushroom, fine herb and the truffled Etiqueta Negra.
"More than a century later, the recipe and the process are still the same."
