Sobrasada & Paté - Majorcan charcuterie

This marvelous tasty goat cheese is made by a Rural dairy in Majorca. Based on pasteurised milk with a fat content of 45 % i. Tr. this goat cheese will melt in your mouth! Sold " half-matured " this cheese is comparatively young and therefore extremely mild and smoothe in its taste. You can combine goat cheese with sugary treats, for example either with fig jam or with kaki jam. A real enjoyment! Hermetically seald the goat cheese is nonperishable and its taste is captured for a long time. [ more ]

Sprinkled with finest, mediterran herbs, rosemary, oregano and thyme this goat cheese has got the same characteristics as goat cheese "semi curat". With its particularly special aroma garnished on a slice of rustical wholemeal bread, sprinkled with olive oil, it will be a fantastic tasty majorcan morsel. You can serve some olives, tomato and of course a sip of wine. Tipico mallorquin! [ more ]

The typical Mallorcan cheese "queso mallorquín semi“ is matured in the central dairy on the island of Majorca and is made of
pasteurized cow’s milk with 50% minimum fat. It is a strong cheese but at the same time it has a gentle taste which contains neither

preservatives nor artificial colouring. With natural peel. The cheese is sealed hermetically in a tight film-à. After opening it should be stored in a cool place, but before eating it should have room temperature.
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This delicious pork liver paté containing truffles and a little Sherry is produced by a small specialiced factory in a traditional way. The chef himself guarantees for careful handling of the ingredients during their manipulation. [ more ]

All ingedients of this excellent pork liver paté derive from organic farming. Majorcans like to combine it with farmhouse bread, light olive oil and olives. [ more ]

The famous “sobrasada” is without a doubt the most popular paté of the majorcans. It´s to be found in every “rebost”; majorcan for pantry. You can purchase it as a whole, wrapped or like in our offer: in a practical jar. The pork meat used to make this spread comes from the island and the typical red colour comes from the paprika spices used. [ more ]

The black pig is lucky! Until it gets slaughtered, it lives a wonderful life. The Majorcan Sobrasada made of black pig is not just only a delicacy on Balearic Islands but in all of Spain. It contains lean meat and fat from the black pig and it gets the tangerine colour from the sweet red pepper.
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Chicken liver and aromatic herbs give this fine paté a smooth taste. Especially children like the fine and smooth taste. [ more ]

A masterly crafted recipe. The combination of pork meat and mushrooms (majorcan: bolets), a little wine and a couple of fine herbs make up the taste of this gorgeous paté. [ more ]

There is a lot of lamb eaten on Majorca which comes from the traditional breeding. The menu of many restaurants on the island and
especially in the Serra de Tramuntana offers the shoulder of lamb which is cooked in the oven. In his small manufactory master Mateo
processes the lamb’s liver to an excellent pâté, seasoned with a bit of brandy, black pepper, a nuance of garlic and onion... delicious! [ more ]

A treat not just for vegetarians! Fresh and well seasoned vegetables like zucchini, carrots, potatoes, spinach, onions... coming from the Majorcan gardens are made up to this vegetarian pâté. [ more ]

This pâté consists in fresh liver, fat and lean meat of the Majorcan pig. The delicious pâté is created by the addition of well chosen spices, tomatoes, black pepper, a bit of garlic and a shot of wine. [ more ]

A selection of delicious pâtes which are all made in Sóller’s small factories. The liver pâtes coming from “La Luna” are seasoned with truffles or fresh herbs (3 x 100 g tin) and the popular Sobrasada in a jar belongs to the Majorcan delicacies. For the ones, who prefer the vegetarian food the olive pâtes (175g paté d’oliva negra und 175g pâté d’oliva verda) are an excellent alternative. [ more ]

Pork liver, bacon and lean pork, a bit of wine, black pepper and a waft of garlic. This recipe is developed by master butcher Mateo and improved with fresh nuts. [ more ]

This fine duck liver pâté comes from a small manufactory in Sóller. The liver pâté is selected and processed carefully by master butcher Mateo. The pâté is improved with a bit of brandy and white pepper. Delicious! [ more ]

XA is a light wine and is loved by wine drinkers. This wine presents itself ruby red in the glass and it is made of the grapes Callet,
Cabernet Sauvignon and Mantonegro, which is a red grape mainly grown on Majorca and which is full-bodied and has a pleasant taste. The

autochthonous grape Callet makes this wine have an intensive aroma and the grape Cabernet Sauvignon makes this wine having an aromatic balance and gives it an exquisite aroma of fresh spices, currants and truffles. It is a good and intensive wine with a long lasting aftertaste. [ more ]

This wine is made of the grape varieties Macabeo, Premsal and Chardonnay and so it is a light, refreshing white wine from the winery Pere Seda. A dry, slightly bitter wine with a sweet note which presents itself in the bottle clean and shiny, nearly crystalline. Flavours of citrus fruit and a flowery waft give this wine an elegant freshness. The wine goes perfectly with dishes with fish but as well to vegetables and salad. [ more ]

It doesn´t always have to be ketchup. Tomatoes can be eaten in a sweat way as well. Only full ripened tomatoes from Majorca are used to produce this lovely jam. A welcoming change for your bread roll! [ more ]

This traditional hard cured sausage is handmade of selected lean pork, black pepper, salt and nutmeg. The fuet only contains pork coming from Majorca. It is made by the samll butcher C'an Matarino in Sóller which has more than 100 years of tradition.
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