Mallorca’s gastronomy during hiking (part two)

jamon serrano

In our last blog post we where talking about what to bring when you go for a walk and giving suggestions and tips on delicious local food and products. Here comes the continuation on the same topic.

Pa amb oli” is the way local people from Mallorca call a slice of bread with tomatoes, olive oil and salt. This is the local sandwich base, which can be topped with other food or eaten directly as the 4 ingredients are already very tasteful. The best thing to do while hiking is to prepare it during one of our stops: cut some bread slices with a foldable knife, cut some tomato slices (the tomato should be a big one!) and then add virgin olive oil (local gold) and salt. A fresh “pa amb oli” is something that all locals go mad about!!

Dry cured cuts of meat are among the best toppings to a “pa amb oli”. Typical dry cured meat from Mallorca is made of pork meat, salt and spices. The most popular types that are eaten without cooking are sobrassada (orange soft paste that can be directly spread on a bread slice or bread cookie), paté (orange soft paste made of pork libber that can also be spread on a bread slice or bread cookie) and camaiot (grey and white color, cut in slices). These are the fatty and “unhealthy” part of the meal, but in small quantities they are just delicious if you like meat. It is common to also complement the “pa amb oli” with other Spanish dry cured cuts of meat such as Jamón Serrano, fuet, chorizo, salchichón… We recommend you to buy from small producers in order to maximize quality and authenticity. Majorcan cheese

There are many cheese producers in Mallorca, bringing lots of different products to the market. Cow and sheep cheeses are the most usual, though there are some excellent goat cheeses as well. Native red sheep are farmed to produce excellent and original flavors. There are ecologic producers who use traditional methods and reach excellent results (normally a bit more expensive than bigger producers). Curing and aging processes directly affect consistence, texture and taste of each cheese. We do not recommend bringing fresh cheese when hiking unless you bring a well functioning/long lasting cold bag. Cheese is a source of animal fat, protein, vitamins from group A, B and D, as well as minerals like calcium and phosphorus (great for our bones). It must be eaten moderately, but when you are hiking it is always nice to cut some slices with your foldable knife and enjoy its fantastic flavors, alone or combined with a “pa amb oli”.

 

Bakery products from Mallorca, both salty and sweet, normally contain pork fat. They are not healthy products eaten on a regular basis but it can be interesting to bring some of them ‘cause they are delicious and provide a caloric boost that can be needed when you have a long way to walk. “Coques” (sort of cold pizzas with only vegetables on it) with paprika, onion, tomatoes or parsley are crunchy and oily. “Panades” are round pasties filled with cooked lamb meat or bacon, onion and peas. “Cocarrois” are long pasties filled with cooked vegetables, including raisins. These pasties use to be typical Easter food, but nowadays they are baked the whole year around; they are very convenient to bring to an excursion because they last more than other bakery products. If you like sweet stuff (or you are longing for a sugar kick), then you must bring some ensaïmada, a round spiral inflated dough powdered with sugar, sometimes filled with sweetened apricots or other ingredients (cream, chocolate, etc.). There are other typical sweet baked products like “coca de patata”, “bunyols”, “crespells” and “robiols”, but easy on the sugar and fat.

panades

In terms of drinking, we always recommend to drink mineral water (preferably from Mallorcan springs). Freshly squeezed natural orange juice can be sometimes acquired in some hikes as there are some rural houses which prepare them for you in the very moment.

Finally, we sometimes like to bring some local red wine to do a small toast and savor this traditional beverage during our lunch break. But the wine culture in Mallorca is interesting and rich enough to write another blog-post…

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