The art of planning: stocking the Christmas pantry
With Christmas on the horizon, it’s time to talk about the premium Mallorcan cured meats that will shine on festive tables. December is the month of preparation for food lovers. At Ramaders Agrupats, we know that the best sobrasada, the most aromatic butifarrón, and perfectly cured camaiot are those selected early and stored properly. Mallorcan Christmas cuisine relies heavily on traditional cured meats. No festive table is complete without several types of sobrasada, from tender and spreadable to fully cured and aromatic.
For appetizers, the more cured versions are ideal for thin slicing. For the classic toasted bread served with Christmas broth, semi-cured sobrasada offers the perfect creamy texture. Mallorcan butifarrón is also essential, with its intense, spicy flavor making it ideal for both traditional dishes like frit and more creative recipes. At Ramaders, we meticulously select each piece to ensure exceptional flavor and optimal curing. Here’s the perfect pre-Christmas platter: simple, delicious, and inspiring for December menus.
Recipe: Premium cured-meat board with quince paste and nuts
Ingredients:
- Selection of premium Mallorcan cured meats (cured sobrasada, semi-cured sobrasada, butifarrón, camaiot, longaniza)
- Artisan quince paste
- Aged Mahon cheese
- Mallorcan goat cheese
- Country bread
- Toasted Marcona almonds
- Shelled walnuts
- Dried figs
- Black Mallorcan olives
- Orange-blossom honey
- Extra virgin olive oil
- Fresh rosemary
Preparation:
- Remove meats and cheeses from the fridge 1 hour before serving.
- Choose a large wooden or slate board.
- Slice the cured sobrasada thinly; serve the semi-cured version in a small bowl.
- Slice the butifarrón into 0.5 cm rounds.
- Slice the camaiot diagonally.
- Slice the longaniza diagonally.
- Cut the quince paste into cubes or thin slices.
- Cut cheeses into irregular wedges.
- Toast and slice the bread.
- Start by placing the cheeses on the board.
- Arrange the meats, alternating colors.
- Fill gaps with nuts, figs, and olives.
- Place quince paste near the strongest flavors.
- Garnish with fresh rosemary.
- Serve honey and olive oil in small bowls.
- Pair with robust Mallorcan red wine or sweet Malvasia.
