Carnicería Germans Vicens

The starting point for this butcher’s shop in the Bons Aires neighbourhood was the Embutidos San Julián de Campos factory, where the family originally came from. In 1949 Antoni Vicens and Bàrbara Ballester were making sausages from black pigs. The product was distributed throughout the Iberian Peninsula, making it one of the first factories on the island.

His son Antoni grew up in the sausage factory. Some time after it closed he decided to continue the family business and in 1973 he set up his own shop in Palma. He bought a premises where he opened the butcher’s shop, together with his wife Antònia Serra, and where it is still located today.

Toni and Joan Vicens and Antònia Berber continue the family tradition and represent the third generation at the head of the business.

As well as meat, they continue to make homemade sobrassada and botifarrons, just like their grandfather did. They have also expanded their range with ready meals made using recipes from the old Negresco Restaurant in Llucmajor, which was run by her mother’s family for 25 years.

The butcher’s shop retains its long-standing neighbourhood clientele, where generation after generation continues to go shopping. As a curiosity, it is worth mentioning that they still have an iron press that was used in the past to make lard.