The Ensaimada de Mallorca is the jewel in the crown of our pastry-making, protected with a specific denomination since 1996 and PGI (Protected Geographical Indication) since 2003. Its spiral shape, almost golden-bright colour, and firm, crunchy texture make it unmistakable. The key ingredient is lard (saïm), which determines its smooth consistency. They are made in large sizes for celebrations as well as small individual ones for daily consumption in bakeries (forns) and cafés.
On the other hand, the Mallorca Almond (PGI) has been a staple ingredient for centuries. It is used to create delicacies such as ‘coca de turrón’ (nougat cake), almond milk, or ice cream which, alongside the famous ‘gató’ (almond sponge cake), form the most exquisite desserts of typical Mallorcan cuisine.
Furthermore, between January and March, the almond fields offer a unique landscape spectacle with their blossoming. You can discover more about this product at events such as the Almond Blossom Fair (Son Servera), the Almond Milk Fair (Marratxí), or the Christmas Almond Fair in Palma.
The Mallorcan pig is a protagonist of our ancestral culture. Mallorca Sobrasada (PGI) carries quality guarantee labels, notably the ‘Porc Negre’ variety, an indigenous breed fed exclusively on barley, legumes, and figs. During the traditional ‘matanzas’ (slaughters), other exclusive items are produced such as ‘camaiot’, ‘botifarrons’, and ‘longanizas’. The ‘llangonissa’ (approx. 300g) is for more immediate consumption, while the ‘arrissades’ (approx. 800g) are the most typical for medium-term curing.
To complement these flavours, Mallorca Honey (Ésmel brand) guarantees high quality. It is the soul of dishes like ‘brossat’ (cottage cheese) and a luxury element to accompany nougats, marzipans, and sponge cakes of incomparable flavour.
Olive cultivation on the island dates back to pre-Roman times. Mallorca olive oil has held the Protected Designation of Origin “Oli de Mallorca” since 2002. Produced with Mallorcan, Arbequina, and Picual varieties, it is a fundamental pillar of the Mediterranean diet.
Between October and November, the harvest begins and many olive mills (almazaras) open their doors to show the process. You can enjoy tastings, guided tours, and unique events such as the Caimari Olive Fair (Fira de s’Oliva), a perfect occasion to sample this essential product.
Mallorca boasts a wide variety of wines of recognised prestige. Thanks to the Mediterranean climate and our topography, we have two Designations of Origin (DO Binissalem and DO Pla i Llevant) and three Protected Geographical Indications.
Visiting the wineries (bodegas) and touring the vineyards is the best way to get to know our winemaking tradition. Don’t miss the ‘Festes des Vermar’ (Grape Harvest Festival) in Binissalem or the Pollença Wine Fair to discover reds, whites, and rosés made with indigenous varieties, many of them organically produced.
Mallorca’s ‘Herbes’ (herbal liqueur) is a traditional spirit obtained by macerating plants such as fennel, rosemary, lemon verbena, and lemon leaves in aniseed brandy. Protected by the PGI Herbes de Mallorca, they can be sweet, dry, or mixed. It is a custom that endures in every home and restaurant, taken as a perfect digestif after a traditional meal.