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Committed to tradition

Horst Abel

The founder of the family business learned the butcher's trade in Hessen/Germany in the 1950s and decided in 1970 to move with the family to Mallorca and to make a career here with the butchery as well as with numerous gastronomy companies. Horst Abel was one of the most respected Germans on the island of Mallorca. Honestly and socially committed, Horst Abel continued to expand the company's staff and succeeded in gaining outstanding quality on the local market. Committed to the tradition, he introduced his son, Dirk Abel, to the butcher's trade and later took over the company's destiny.

Dirk Abel

Born in 1965 and grew up in Fulda/Germany, the current company manager overtakes his father's company in 1989. Dirk Abel, of course, also has the masterbrief of the butcher's trade and is currently working on the general management, quality management as well as the customer care. The steadily growing customer base is due not least to the friendly and service-oriented attitude of the company's management.  Social media and the modern tools are familiar to him, as of course the flair for simply good sausage.

Cristian Abel

Born and raised in Mallorca in 1991, Cristian Abel completed his apprenticeship as a butcher in Germany. He gained professional experience in Gerona and has been working in the family business since 2010. In addition to the prospect of taking over the quality butchery, Cristian Abel is mainly concerned with the production management, the recipes and spices as well as the goods purchase. He is also committed to the tradition and always heeds the family business and continues to develop. This ensures that the quality remains at the highest level at ABELS.

The head office of ABEL is now located in the Son Castelló business district in Palma de Mallorca. In 2002 the company settled in the industrial area of Ca'n Valero in the largest commercial area of the island of Mallorca, in order to take a modern factory approved by the EC, with new refrigeration plants.

State-of-the-art freezing technology and a machine park that meets the latest standards ensures the production of the finest German sausage and meat quality produced here every year. The selection of sausages includes about 50 varieties, plus other delicious dishes, such as the famous soup stews "goulash soup" & "pea soup" as well as a huge number of burger meat, also called meatballs.

The employees of the company, whether long-standing or new to the team, are constantly working on the further development of our product range - naturally true to our traditional recipes.

We also deal with the sales, logistics and administrative tasks, which ensure a smooth production. The classification of raw materials and the precise cutting of pork are also an important part of the daily work in the factory ABEL. The slaughter of the animals is carried out by trusted specialists, so that the meat and sausage quality always meets the high requirements of the company ABEL.

The sausage king of Mallorca reveals all

 

"Only if you eat Sobrassada with us!" - under this title the founder Horst Abel wrote a book, which appeared in the Parzeller publishing house. Available here.

Read interesting stories about the history and the beginnings of the butcher master Horst Abel in Mallorca, funny - frankly written, cheerful and exciting reading for your pastime.

Price is 14,95 EUR