Special Patron Saint Festivities: Traditional Recipes for the August Celebrations

Village festivals: when gastronomy brings hearts together

August is the month of patron saint festivals in Mallorca, and as a farmer who has lived through decades of celebrations across the island, I can assure you: no true festival exists without a shared communal rice.

From my perspective as a meat supplier for many of these events, I have witnessed how gastronomy becomes the very soul of our traditions. Festivals are not just fireworks and music—they are the time when communities gather around large paella pans to share dishes that have nourished generations of Mallorcans.

The arroz brut, a brothy rice loaded with meat and vegetables, is the undisputed king of these celebrations. Every village has its own version, passed down as a family treasure. Some prefer more rabbit, others pork, and there’s always debate over artichokes or green beans. But one thing never changes: the presence of our Mallorcan sobrasada, the ingredient that adds deep flavor and its characteristic red hue.

What moves me most about these festivals is seeing how the tradition of collective cooking remains alive. From early morning, neighbors gather—some preparing the sofrito, others cleaning vegetables—creating an atmosphere of true camaraderie.

At Ramaders Agrupats, we feel especially proud when our meats are part of these celebrations, knowing we help preserve a tradition that defines us as a people.

Recipe: Mountain-style Arroz Brut

Ingredients

• 400 g bomba rice
  
• 300 g pork leg (lean)
  
• 200 g chicken liver
  
• 1 small rabbit, cut into pieces
  
• 100 g sobrasada sausage
  
• 1 onion
  
• 2 ripe tomatoes
  
• 1 green bell pepper
  
• 1 head of garlic
  
• 100 g green beans
  
• 100 g artichokes (optional)
  
• Meat broth, saffron, paprika, cinnamon, salt, pepper, olive oil

Preparation

1. In a large paella pan, heat olive oil and brown all the meat pieces (pork, rabbit, and livers) on all sides. Set aside.
   
2. In the same oil,  sauté the chopped onion, minced garlic, and sliced green pepper for about 8–10 minutes.
   
3. Add the grated tomato and cook until it reduces and loses its water.
   
4. Incorporate the peeled, crumbled sobrasada and stir until it melts into the sofrito.
   
5. Add a spoonful of sweet paprika and stir quickly to prevent it from burning.
   
6. Return the meats to the pan along with the chopped green beans and artichokes if used.
   
7. Add the rice and stir for 2–3 minutes to coat it well with the sofrito.
   
8. Cover with hot broth (about twice the volume of rice), add the saffron dissolved in a little broth, and a pinch of cinnamon.
   
9. Season with salt and pepper and bring to a boil. Cook over high heat for 10 minutes without stirring.
   
10. Reduce the heat and cook for another 8–10 minutes until the rice is done.
    
11. Let it rest covered with a clean cloth for 5 minutes before serving.