Berlitz Pocket Guide Mallorca (Travel Guide eBook) by Berlitz
Author:Berlitz
Language: eng
Format: epub
Tags: Travel, Mallorca
Publisher: Apa Publications
Published: 2019-10-13T16:00:00+00:00
Meat
Every rural family on the island once kept pigs, and many still do. Pork and its by-products are a mainstay, therefore, including butifarró (a spicy sausage, either white or dark), sobrasada, a bright red, pork-and-red-pepper-sausage with a consistency rather like pâté, and jamón serrano or jamón iberico, a delicious cured ham, cut from a whole piece hanging from the ceiling.
Other popular dishes are llomb amb col (pork with cabbage and raisins); and arròs brut (rice with pork or chicken). Lechona asada (roast suckling pig) is really a Christmas dish but may sometimes be found on menus at other times.
You don’t see a great many cows in Mallorca, so there’s not a lot of beef in the restaurants, although some of the more expensive places serve delicious steaks. Chicken – pollo – is fairly common, though, and goat – cabrito – turns up on country menus, usually grilled, sometimes in a stew. Rabbit (conejo), is popular, sometimes served in a greixonera (stew), or à la plancha – grilled, and accompanied by allioli, a garlic mayonnaise; conejo con caracoles, rabbit with snails, is a favourite dish.
Snails (caracoles) are something of an acquired taste, but one that the islanders acquired long ago. At times they can be a free source of protein: after it has rained you’ll see people out carrying string bags full of sand. They’re looking for snails, which they clean by leaving them for several days in the sand, before cooking them and then eating them with allioli. Purists insist that true allioli, which is sometimes also served with the bread and olives that arrive at the start of a meal, should be made simply with oil and garlic, without the addition of eggs.
Bread and Oil
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