Propicarn, S.L. is currently one of the main distributors of meat products in Mallorca.

It was founded by the Gili Massanet brothers in 1999. From its beginnings to the present day, it has focused its evolution on providing a service to the food industry.

Its activity is mainly focused on the cutting and packaging of meat and meat products:

  • Poultry and rabbits
  • Pork
  • Lamb
  • Beef
  • Processed product

C/Guillem Bujosa 17, Polígono Industrial Son Llaüt, cp 07320, Santa María del Camí, Illes Balears.

All of them come from our own farms in the Artà area and are slaughtered in the municipal slaughterhouse in Manacor.

Their products scrupulously comply with all the quality and hygiene standards required by the Conselleria de Sanitat,

At Propicarn we care about our customers and we strive to maintain a relationship of trust with them. From our beginnings until today we have worked to ensure that they are satisfied both with us and with our products and services. We guarantee the quality of our products.


 Propicarn is certified in Norma de Calidad 9001:2008  and IFS  International Food Standard

Its clients include the main supermarket chains and hotels in Mallorca, as well as other types of clients (butcher’s shops, restaurants, schools), specialised retail outlets for meat and meat products,

Its facilities have been recently extended and are located at C/Guillem Bujosa 17, Polígono Industrial Son Llaüt, cp 07320, Santa María del Camí, Illes Balears.

IFS is the acronym for International Food Standard. It is an international standard recognised by GFSI (Global Food Security Initiative) and based on a shared assessment method, aimed at the selection and qualification of suppliers operating in the field of nutrition, whether they are distributors, retailers, wholesalers or food packaging companies.

It applies to all stages of the raw material production and processing chain.

The requirements imposed by this standard relate to existing management systems, such as:

  • HACCP: Hazard Analysis and Critical Control Point.
  • GMP: Good Handling Practices
  • GLP: Good Laboratory Practice
  • GHP: Good Hygiene Practice