Date of publication 26/08/2019
Balearic cuisine Majorca, an island to savor
A journey through its food taking in all five senses
Beyond the landscapes, enchanting beaches, the monument-filled city of Palma and the charming villages stretched out over its territory, Majorca's gastronomy alone is more than enough reason to visit the island at any time of year. Experience the flavor of the Mediterranean like nowhere else.
There are countless treasures to be found in the sea, but the land provides plenty more thanks to a climate and terrain which serve up a variety of produce almost unparalleled in such a small area. The calm island has it all.
To taste it completely, you have to understand the terrain, appreciate the Sierras of Levante and Tramontana, World Heritage Sites where the temperatures allow grapes to grow freely and provide perfect conditions for the production of the Majorca delicacy, the sobrasada (a raw cured sausage). Its plains are plentiful too, as cereals flourish and the porc negre (an indigenous pig breed around which the island's cuisine revolves) reigns supreme. And of course, there is the coast. Livestock, olives, grapevines, salts and fish form the base of the island's most typical recipes.
Right down to its hooves
Many regional dishes are based around porc negre, often cured sausages such as the previously mentioned sobrasada, butifarra, camallot or fuet. Served with brown bread made from Xeixa flour with a splash of Arbequina olive oil, the island's most common olive, these are true delicacies. The same can be said for the ora and the figatella cured sausages or the roasted suckling pig itself.
One place to find these fine products is at Can Company, where master charcutier Xesc Reina melds tradition and innovation in both classic and surprising combinations. He calls his philosophy “Charcuisine” and it's quickly clear why. His Sobrasadería is an absolute must, while Can Ferrerico and Can Llompart in Palma are well worth a visit.
Frito Mallorquín (a kind of stir fry) is another big island dish based around their cherished pig. Its lard forms the dough from which their renowned ensaimadas (sweet treat) are made, as well as empanadas, robiols (pastries eaten at Christmas and Easter) and the famous cocas (like a pizza) covered with different toppings such as a trampó, a well-balanced blend of tomato, bell pepper, onion, oil and salt. The Reina María Cristina or Fornet de la Soca bakeries and patisseries in the capital are the undisputed benchmark for all things baked and two absolute musts for those of you with a sweet tooth.
Majorca's wine-growing spring
In recent decades, the quality of Majorca's wine production has significantly increased, gaining worldwide recognition. The local vines, callet, manto negro, prensal and fogoneu produce wines with a Mediterranean essence but full of distinct personality. There are more than 70 wine growers to discover by way of a range of tourist trails. One of the most fascinating is Binissalem, with emblematic wineries including Biniagual, Celler Tianna Negre or the youthful Can Verdura.
If you wish to find all these landmarks, one of the gourmet venues par excellence is the Mercat de l’Olivar in Palma. Beyond the fermented grape juice, other indigenous products also stand out, such as olive oils with their own Appellation of Origin, or salts including the world-famous Es Trenc fleur de sel. The almonds sold here at Especias Crespi are yet another of Majorca’s top products, owing to their aromatic and intense flavor; and that's not to mention Caramel organic honey, crafted by beekeeper Martí Mascaró, winner of many international awards.
The catch of the day comes in fresh from the sea and is cooked on the natural charcoal grill, while there is no shortage of land-based produce, with the crunchy yet juicy porc negre served with a variety of sides. For dessert, the fine selection of cheeses accompanied with grapes, ecological membrillo (quince jam) and Majorcan almonds round off the experience beautifully. All in all, it's a wholesome and tasty journey around an island which, gastronomically speaking, really does have it all.
Do you want to taste the island? Do it by the hand of Iberostar and its 15 hotels in Mallorca that will culminate your vacations.
ANDRÉS GALISTEO
Photography by Cordon Press
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