Balearic cuisine

The ensaïmada is a pastry product from Mallorca, Balearic Islands, Spain, commonly found in southwestern Europe, Latin America and the Philippines.

thumb|right|245px|Women sewing during the festival of the slaughter of pigs, Son Ferriol, Majorca ' in Catalan, or ' in Spanish, is a raw, cured sausage from the Balearic Islands (Spain) made with ground pork, paprika, salt and other spices. , along with , are traditional Balearic meat products prepared in the laborious but festive rites that still mark the autumn and winter pig slaughter known as a in Minorca, Majorca and Ibiza. The chemical principle that makes is the dehydration of meat under certain weather conditions (high humidity and mild cold) which are typical of the late Balearic aut

pastry typically made and consumed in eastern Spain

Tombet or tumbet is a traditional vegetable dish from Majorca, consisting of layers of sliced potatoes, aubergines and red bell peppers previously fried in olive oil. It is available at almost every local restaurant on the island.

Mediterranean cuisine as cooked in the Balearic Islands, Spain

food

Spanish cheese made exclusively on the island of Mallorca