Local gastronomy: from Ramaders Agrupats to fine dining kitchens

From counter to star-studded table: our products in expert hands

One of my greatest satisfactions as a supplier of quality meat is seeing talented chefs turn our products into culinary masterpieces. Over the years, Ramaders Agrupats has had the privilege of supplying a wide range of Mallorca restaurants—from cozy family-run spots to Michelin-starred venues.

Each chef brings their own style, technique, and culinary vision, but they all share one thing: an obsession with top-quality ingredients. That’s why they trust us to provide premium meat.

We’ve watched our artisanal sobrassada become the star of avant-garde dishes, paired with unexpected ingredients that create surprising flavor harmonies. Our Mallorcan lamb has taken center stage in themed dinners celebrating the island’s culinary heritage, reimagined using modern techniques that enhance its natural qualities.

Collaborating with these professionals enriches us both: they inspire us to refine our breeding and production processes; we offer a solid quality foundation for their culinary creations. It’s a virtuous circle that strengthens Mallorca’s gastronomic chain.

Many chefs rescue Mallorcan traditional techniques—like steak tartar—and adapt them for contemporary tastes. Some introduce molecular gastronomy elements, while others preserve the purity of local flavours. But they all agree: without exceptional raw materials, there’s no meaningful cuisine.

The steak tartar presented here is inspired by the versions I’ve seen these masters create. It’s my tribute to the chefs who elevate our products to haute cuisine.

With the arrival of high summer, our butcher shop routine changes. Customers no longer ask for roasts or stews, but for cuts that can go into a cooler and be enjoyed at the beach or in the mountains. As butchers, but also as Mallorcans who love our island, we know which foods travel well and stand up to the summer heat.

Cold dishes with cured meats are always a safe bet. Our mature sobrasada, with its high content of natural preserving fat, is a perfect companion for day trips. Combined with fresh cheese or vegetables, it makes for satisfying bites that don’t need immediate refrigeration. The same goes for ham and longaniza, which last several hours out of the fridge.

For those wanting a more complete option, wraps are the perfect solution. Compared to traditional sandwiches, the tortilla seals the contents better, preventing juices from soaking through. Plus, their compact cylindrical shape makes them ideal for carrying in lunch containers.

Cold chicken is another classic for beach days. Cooked in advance, it keeps its texture and flavor, and is less perishable than other meats. If seasoned with spices or herbs, it also benefits from natural preserving properties.

A butcher’s tip: for any dish you’re taking to the beach, choose slightly fattier cuts than usual. Lean meat tends to dry out when cold, while a bit of fat keeps it juicy even hours after cooking.

The wrap I’m sharing today brings together the best of our Mallorcan pantry: juicy chicken, sobrasada for depth of flavor, and crunchy veggies. A flavor explosion you can enjoy with your feet in the sand or under the shade of a pine tree. Bon profit and happy summer!

Recipe: Mallorcan-style Beef Tartare

Ingredients

• 300 g fresh beef tenderloin
• 1 red onion
• 2 pickles
• 2 tablespoons capers
• 1 tablespoon Dijon mustard
• 1 egg yolk
• Extra virgin oil, Jerez vinegar, Mallorcan herb salt, black pepper

Preparation

1. Ensure the meat is impeccably fresh and comes from a trusted supplier; keep refrigerated until ready to use.
2. Use a very sharp knife to trim away fat or sinew. Dice the meat finely and uniformly by hand—never use a grinder.
3. Finely chop the red onion, pickles and capers separately.
4. In a small bowl, whisk together Dijon mustard, 2 tbsp of olive oil, and a few drops of Jerez vinegar until smooth.
5. In a larger bowl, mix the diced meat with the chopped pickles.
6. Gently stir in the mustard vinaigrette using a wooden spoon or spatula.
7. Taste and season with Mallorcan herb salt and freshly ground black pepper.
8. Use a ring mold to shape the tartare in the center of the plate.
9. Make a small indentation in the center and place the egg yolk carefully on top.
10. Remove the mold and drizzle extra virgin olive oil around the tartare.
11. Serve immediately, accompanied by thin toast.