Buying local products means supporting the local economy, the island’s landscape, and enjoying fresh and tasty food
Choosing local products means supporting the local economy and enjoying fresh, flavourful meats. We are increasingly aware of how our purchasing decisions impact the world, and choosing local products is a way to care for what truly matters. At Ramaders Agrupats, we defend consuming local products because it supports the land, small producers, and directly contributing to Mallorca’s future.
Benefits
Buy consuming local products, you help reduce the carbon footprint associated with transport; fewer kilometres travelled, and it is also easier to know the origin and traceability. At Ramaders, we ensure that production, processing and distribution take place on the island, achieving a cleaner, more responsible and closer cycle.
But above all, local consumption is direct for Mallorca’s agricultural sector. Your purchase directly impacts livestock families, who work every day to offer quality products and keep the local economy alive.
Ultimately, choosing local meats is much more than selecting food; it is a decision that protects the environment, supports the local network and ensures hogh-quality nutrition.
We offer you a new recipe: Ramaders meatball stew with ensaimada crust
Ingredients:
- 240g minced pork
- 40g white onion
- 80g golden apple
- 2 garlic cloves
- 1 sprig parsley
- 1 sprig mint
- 1 leek stalk
- 8g tap de cortí
- 40g dried apricots
- 200ml meat broth
- 40g toasted peeled almonds
- 40g almond flour
- 40g prunes
- 1 piece of ginger
- Spices, olive oil, salt and black pepper
- 1 small ensaimada
Preparation:
- Finely chop the white onion, apple, garlic and parsley. Mix all the ingredients with the minced meat.
- Shape the meatballs.
- Cook them in the meat broth.
- Prepare a sofrito with the leek, spices and ginger. Add the almond flour, toasted almonds, prunes and dried tomato. Prepare the sauce and thicken it using the cooking broth from the meatballs.
- Add the meatballs back in, let it simmer and transfer everything into a greixonera (earthenware dish). Cover with the halved ensaimada.
- Bake for about 25 minutes at 180°C.
Find our local meats in our physical stores or online. With every dish you prepare, you support local products.
