It’s grillin season: How to choose the best meat for your outdoor gatherings
The art of great meat over hot coals.
With the warm weather knocking at the door, we Mallorcans are once again pulling that old gem out of the garage — the grill. As livestock farmers and lovers of good meat, at Ramaders Agrupats we know that not all cuts behave the same over the coals, and that’s exactly where the magic of grilling begins.
When it comes to the perfect cookout, the secret lies in both the quality of the product and choosing the right cut. For a classic fire with strong embers, marbled cuts like our Mallorcan beef ribeye are unbeatable. That little bit of fat running through the meat is what brings out the juiciness and deep flavor in every bite.
But if you’re after something lighter yet still full of flavor, pork tenderloin tips are your best bet. They cook quickly and stay tender without needing much fat. And if you’re in the mood to surprise your guests, why not mix tradition with a twist? A lean cut like tenderloin paired with our artisanal sobrasada creates a bold contrast of flavors that captures the true spirit of our island’s cuisine.
A few tips: always let the meat come to room temperature before putting it on the grill, season it at the last minute to preserve its juices, and most importantly—let it rest a few minutes before serving. During that short break, the juices redistribute, and the result is second to none.
Our pick for this season: simple but delicious skewers combining our pork tenderloin with sobrasada. A perfect match between tradition and innovation that’s sure to win over anyone at your table.
Recipe: Pork Tenderloin Skewers with Sobrasada
Ingredients:
-
500g pork tenderloin tips
-
100g Mallorcan sobrasada
-
1 red onion
-
Padrón peppers
-
Olive oil
-
Salt and black pepper
Preparation:
Cut the tenderloin into medium-sized cubes. Thread wooden skewers with alternating cubes of pork, pieces of sobrasada, onion slices, and peppers. Season to taste with salt and pepper. Grill for 2–3 minutes on each side, until the meat is juicy and the sobrasada begins to melt.
