Food in Ibiza

When people think of food in Ibiza they don’t usually make a distinction between the food of Ibiza, and other Spanish cooking. This, however, is a mistake. Ibiza not only has its own take on Mediterranean cooking, but it also has specialties that are not common to the other Balearic islands. What gives rise to this unique cooking is some of the products that are grown and made on the island.

Ibiza salt is incredibly rich and the manufacture of salt was the first industry on the island. Back in the days of the Armada the salt was used as a form of payment as not everybody around the world accepted gold as currency. But to get back to the properties of Ibiza salt: it is used as a condiment to dry meats, fishes and vegetables. The thickness of Ibiza salt gives it specific properties in the salting process that add a distinct flavor, particularly to meats. The Ibiza salt forms on the surface of the water of the salt beds, and it is the pale pink crystals that are most prized.

The Ibiza fig, almond and carob trees also produce a distinctive local product. The fig trees (Ficus carica) reach heights of up to five feet, and their crown develops to become wider as the trees age. The fig tree has many uses one of which is in the production of cheese. The trees produce a bitter juice which is used to curdle milk. Anything made with the early figs on the season is a tasty treat, and the most common preparation is to half bake the figs and layer them in a cool pot with fennel and clay.

Cheese made from sheep and goat’s milk is a specialty of food in Ibiza and Formentera, and there is a full range from mild to mature. There is also cow’s milk cheese which is made with paprika, and this gives the rind a red tinge. In addition to the cheeses, there are the many meats: sobrassada (cured meat), botifarra (sausage), botifarro (black pudding), and ventre farcit (stuffed pork belly). There are a wide variety of prepared meat, including those making use of poultry, rabbit and lamb. The local rabbits are also well used in stews and casseroles. Usually these consist of a good fried sauce base, a spicy sauce, fried rabbit liver, and are served with peas and potatoes. Chicken is also a very common choice of meat in the stews and casseroles of Formentera.