Perfect pairings between local wines and our cold meat
When grape and pig dance together, a symphony of island flavours is born
September in Mallorca smells of harvest. As a farmer and lover of good local wines, each year I feel special excitement during this period when vineyards bustle with activity and wineries prepare to receive the fruit of a year’s work. It is also the perfect time to rediscover pairings between our traditional cold meat and Mallorcan wines, a combination that captures the purest essence of our gastronomy. Mallorca’s winemaking tradition dates back to Roman times and flourished especially in the 18th and 19th centuries. At the same time, charcuterie tradition developed in the farmhouses, where families made sausages and cured meats following ancestral recipes. The union of both traditions has created a unique pairing culture in the Mediterranean.
Butifarrón, with its intense, slightly sweet flavour, finds an ideal companion in the young red wines of the D.O. Binissalem or Pla i Llevant. Tannins cut through the fat while the wine’s fruity notes enhance the spiced nuances of the sausage.
Sobrasada behaves differently depending on its curing: a soft sobrassada pairs wonderfully with aromatic whites like Prensal Blanc, while more cured sobrassada calls for fuller-bodied reds. The contrast between the spreadable texture and the wine’s freshness creates an extraordinary tasting experience.
At Ramaders Agrupats we have collaborated with Mallorcan wineries to design tastings that showcase both our products and the island’s wines. Each pairing tells a story of our land, climate and way of life. The recipe below elevates butifarrón with red wine and dried fruits, a perfect match for a good Mallorcan red.
Recipe: Butifarrón in red wine with dried fruits
Ingredients:
- 2 Mallorcan butifarrones
- 200ml Binissalem red wine
- 1 onion
- 2 garlis cloves
- 1 cinnamon stick
- 2 cloves
- 50g toasted almonds
- 50g raisins (soaked if very dry)
- 1tbsp honey
- Olive oil and black pepper
Step by step:
- Cut the butifarrón into thick slices about 1.5 cm thick.
- In a large frying pan with a little olive oil, brown the slices lightly on both sides for 2–3 minutes; do not overcook. Set aside.
- In the same pan, add a little more oil if needed and sauté the onion cut into thin julienne until transparent and slightly golden.
- Add the sliced garlic and cook for 1 more minute without browning.
- Pour in the red wine, add the cinnamon stick and cloves; bring to a boil and reduce the heat to medium.
- Add the raisins and the tablespoon of honey; stir gently to combine.
- Cook for 8–10 minutes until the wine reduces by about half and the sauce becomes slightly syrupy.
- Return the butifarrón slices to the pan and simmer on low for 4–5 minutes, turning carefully halfway so they soak up the sauce.
- Meanwhile, roughly chop the toasted almonds.
- Remove the cinnamon stick and cloves before serving. Check seasoning (butifarrón is usually quite seasoned) and adjust with black pepper.
- Serve hot, sprinkled with chopped almonds, and pair with the same wine used in the cooking, served at cellar temperature.
