Category: Local Produce

The Mallorcan “Xeremies” or “Xeremia” is an instrument pertaining to the bagpipe family and is the instrument that gives the “xeremiers” group its name.

The caper is neither a fruit nor a seed.

Tàperes (capers) are an essential condiment for many dishes in the cuisine of the Balearics. These are a traditional product of the Mallorcan countryside, and their use in cooking had already been experimented by the Greeks and Romans. The latter were true specialists in seasoning fish and meat with capers.

From a bread roll baked just for the wealthy to a symbol of the city of Palma

The llonguet is a bread roll that has its own identity and history, a history that dates back to the days of the archduke Lluís Salvador.

Mallorca’s Ensaimada is a baked, fermented dough, made with flour, water, sugar, eggs, sough dough and lard.

“Obra de llatra” is an artisanal product made from the leaves of the dwarf fan palm (chamaerops humilis), the only palm native to Europe that is commonly found in the Mediterranean.

Pep Lemon was born from an enthusiastic initiative to create natural fizzy orange and lemonades using a local, sustainable and collaborative manufacturing process.
 

Mallorca’s looms produce what are probably the last ikats in Europe. Ikat is a dyeing and fabric weaving technique. The name the llengües fabric receives in Mallorca is robes de llengües, a traditional fabric with a long history on the island.
 

In the heart of the Marina de Llucmajor, Mallorca, stands the Son Mut Nou Finca, here the earth is dry and rain is a rare commodity, fig trees make the most of the dryness and extract what they need from the dry ground and clay to produce an even more tasty fruit.

Verderol oil is the juice from olives that grow just a few kilometres from Palma. The Olive trees are cared for using environmental friendly techniques and produce a delicious crop, an extra virgin olive oil with Majorcan designation of origin.
 

The key of the tap de cortí sweet pepper, used for preserving Majorcan sobrasada and giving it its characteristic orangey red colour, is its great antioxidant power.

Mallorca’s grape harvest tends to begin in September, even though some years, if the temperatures are very high, it can be as early as August. 
 

Modern economy has relegated them to a mere onlooker role, but they represent high ethnological value: they are the flour windmills that were used not many decades ago to mill the grain and produce flour.
 

Finca Rotes dels Cavallers belongs to the Galmés Ribot family, but way back in the 17th century it belonged to the mythical Comte Mal (Count Evil) who rented it out to his knights so they could cultivate the vineyard and produce wine, evidence of the long established wine making tradition in Santa Margalida.

Mallorcan company Embutidos Matas, located in Maria de la Salut, offers tours to tourist groups, who get to sample all their main products (sobrasada, longaniza, butifarra and butifarrón) accompanied by other local delicacies (Mallorcan bread, oil, wine, tomatoes, almonds, olives, etc) and traditional Mallorcan dancing. Manager, Joan Carbonell Matas, explains that the aim is for tourists to relax while eating and drinking.

The “tap de corti” pimenton is one of Especias Crespí’s star products; they are a well known, well established company based in the Son Castelló industrial estate. Mallorcan paprika has its own organoleptic properties, like higher quantities of vitamin C and sugars.

The extra virgin olive oil with Guarantee of Origin, Son Quint Farmhouse is an exclusive product with its own personality. It has been produced since 1998 in the Son Quint estate (Esporles), in the Serra de Tramuntana.

Mallorca is established as the land of wines and Vins Can Coleto, a winery located in Petra, is an exact reflection of that.

Ceràmiques Mallorca, begins new era of tradition and modernity.
Ceramic art has a long tradition on the Balearic Islands, and Ceràmiques Mallorca is nowadays one of its biggest proponents. 

Es Verger is a family-owned company which has been producing high-quality wine and oil since 2001.
 
It produces four types of wine: three red ones: Ses Marjades, Els Rojals and Pinot Noir, and one sweet white wine, Fita del Ram.

There are many perfumes on the market, but only one evokes the true Mallorca. Flor d’Ametler perfume is made from the blossom of a species typical to Mallorca, the almond tree. A traditional fragrance produced by hand, its recipe is a closely-guarded family secret.

Bodegas Suau launched its new ‘Suau Gin’, the island’s first premium gin.

Jornets extra virgin olive oil presents an unbeatable quality which makes it a vital ingredient for any good mealtime.
 

The ‘llaüt’ is the traditional trawl fishing vessel of the Balearic Islands, although nowadays it is more a piece of craftsmanship whose use is reserved to enthusiasts and its presence within the Mallorcan fleet is essentially nominal.

The Vins Miquel Gelabert winery, located in Manacor, has been producing wines for the past 25 years and, today, is one of the most recognised brands in Mallorca.

Mallorca has its own native variety of tomato known as the ramallet tomato, which is traditionally sown onto string and hung to prolong its preservation.

Embedded with protected geographical indication. Raw cured meat product, made with selected pork meat, minced and seasoned with paprika, salt and spices stuffed into casings and mature slowly and carefully as the experience from generation to generation. The taste is mild and pleasant and spices are present in the aftertaste.

The mallorcan-embroidery stitch is part of the history of Majorca’s traditional embroidery. The mallorcan-embroidery is a free-stitch embroidery technique, as it is done directly on top of the fabric. The embroidery is present on clothes and house linen.

The “ball de bot”, also known as traditional or folk dance in Mallorca, is made up of a series of dances.
 

Pottery craftsmanship is one of Mallorca’s most dynamic artisan activities. The most common objects made are those used everyday in the Mallorcan kitchen:

Windmills and watermills were all over the island. Nowadays they have lost their original function, but they are of great value as heritage, having witnessed the economic, social and cultural past of Majorca.

The Solivellas and Oli s’Illa extra virgin olive oils, both registered under the Oil of Mallorca Denomination of Origin, offer the palate a balanced oil which retains all the intensity and flavour of the olive itself.

Aubocassa oil, under the Protected Denomination of Origin, “Oli de Mallorca”, is cultivated on the Albocàsser estate, in Manacor. It is greeny-yellow in colour and opaque, since it is an unfiltered oil.

A lime oven is a traditional Mallorcan construction, into which calcareous stones are heaped in order to obtain the lime.

Floreres are a typical and exclusive handicraft in Mallorca. Purely decorative they consist of a wooden base on which is constructed an artificial flower arrangement, covered with a glass dome.

Pla i Llevant (The Plain and Eastern Mallorca): The area covered by the Pla i Llevant Designation of Origin is one of Mallorca’s most traditional vine-growing and wine-producing areas, because vines have been grown here since the island’s domination by the Romans.

The process used in Majorca to make handcrafted glass objects, or at least the most common process, is glass blowing, the origins of which date back to the second century.

THE DO BINISSALEM MAJORCA. In Mallorca, and in the Mediterranean, there can be no festival without wine. Wine is present in religion, celebrations and at mealtimes. Wine has sculpted our landscape, our architecture and our culture.  

The Mallorcan dances of the “Cavallets” (little horses) are related to the Corpus Christi processions of fifteenth century Barcelona, where the dances formed part of the interludes of the martyrdom of San Sebastian.

There are three kinds of herb liquor: sweet, semidry and dry, depending on their content of anisette and liquor. Sweet liquors contain three parts of anisette and one part of liquor (such as Cazalla). The semidry ones have a 50/50 proportion. Dry liquors contain only liquor.

The history of mayonnaise begins in 1756, although some historians point out that it was already present in Balear cooking in the 16th Century. It was in this year that the Duke of Richelieu, the nephew of the famous cardinal, seized control of Maó snatching the sovereignty from the English.

Since 1931, the winery José Luís Ferrer has produced some of the islands’ best wines within the certificate of origin of Binissalem. Their red Reserve, made from Mantonegro and Cabernet Sauvignon grapes, is one of the favourites of the region.

The “Rondaies Mallorquines” are traditional stories of the island of Mallorca, which were passed on orally from the parents to their children. They appeared in written form from Mossèn Antoni Maria Alcover i Sureda’s compliations, who published them from 1880 onwards under the pseudonymous Jordi d’es Racó in 24 volumes, which were called “Aplec de Rondaies Mallorquines d’En Jordi d’es Racó”.

Palo is an exquisite liqueur which originated in the 16th and 17th Centuries, when there was a lot of swampland in Majorca and the mosquitoes spread the terrible disease of malaria.

This is an instrument of the globular flute family and has a beaked mouthpiece. It is egg-shaped, made out of clay and has a mouthpiece that joins the whistle to its side; there are eight finger holes. The more recent history of the Ocarina can be traced to the Italian village of Budrio, located some twenty kilometres from Bolonia.

This craft workshop is dedicated to the manufacture of the typical Mallorcan penknives with ram’s horn handle and Mallorcan kitchen knives.

Between January and February, the blossom on the almond trees covers the Mallorcan countryside with an impressive white blanket. It is an image that has been recreated in paintings, novels and photographs throughout history.