Introduction to Balearic Islands Food

The Balearic islands of Mallorca (Majorca), Menorca (Minorca), Eivissa (Ibiza), and Formentera are Spanish islands in the Mediterranean Sea, but they have their own distinct cuisine. Tourists come to the Balearics for the sea, and sun, but they come back for the food!

At the heart of Balearic cooking is the Mallorcan olive, which grows on trees that have been around for as long as 500 years. The age of the trees ensures a very quality, and in addition to this the soil acidity is limited by law. The autochthonous Aceituna Malloquina produces a sweet olive oil that has a slight almond flavor. At the other end of the spectrum is the Picual which has a spicy, bitter flavor. In the middle is the Arbequina which has a fruit taste. Dulce olive oil is the sweet variety which is made when the Mallorcan olive is ripe, and the frutados variety is made when the olive is green to give it a fruity taste. Olive oil is used in almost every dish, and even served at the table with bread. It deserves to be.

As islands tasty fresh fish is abundant, but Balearic Islands food also has some notable meats. The Mallorcans have a way to turn pigs into some outstanding sausages, one of which is Butifarra. This is a thick sausage, measuring which is made from minced pork, pepper, and other spices. Washed down with a glass of beer it is extremely appetizing.

Another Xuia (pork) product is butifarron, which has blood, pepper, paprika, herbs, spices and pork all mixed together. They are cooked after they are processed, and depending which of the Balearic island you are on, or indeed which town you are in, the butifarron comes in a range of different tastes.

The most well known of the Xuia specialities is sobrasada, which is a deep red from the paprika it contains. It can be made with sweet or spicy paprika. However, if you are looking for something a little bit special then camayot is a Mallorcan meat that is made using only the finest cuts from a pig. These cuts are diced and mixed with pepper, spices and paprika, and then wrapped in pig skin. It’s a bit more expensive than some of the other sausages, but if you are serious about enjoying the best Balearic Islands food then you should certainly give it a try. You won’t regret it. Unless you are a vegetarian.

The Balearic Islands also have uninhabited islands, such as Espalmador, and these are sometimes used to rear the livestock that is used in Spanish cooking.