Those meat eaters who have read the article up to this point may have the impression that island cuisine is exclusively fish and seafood.
But I hasten to please lovers and connoisseurs of good meat. Island cuisine offers an unprecedented selection of meat dishes. First of all, it is worth saying a word about the unusually tasty lamb dishes.
Mallorcan lamb, in contrast to the prevailing prejudice about the “specific smell and taste”, does not smell at all and does not have the taste that is characteristic of the usual lamb. The two most famous lamb dishes are lamb ribs chuletas de cordero and oven-baked lamb shoulder (paletilla de cordero).
But the most unexpected thing will be tasting the oven-baked kid (Cabrito al horno) or kid in honey with a crispy crust (Cabrito a la miel).
Even under the influence of the Muslim world, locals have preserved pork in traditional recipes.
That is why you can be offered baked suckling pig – lechona al horno, or surprised by a dish of fried giblets and vegetables – frito mallorquin.
In a special way, wrapping pieces of pork with sobrasada in cabbage leaves and adding a sauce based on raisins and pine nuts, here they prepare llot amb col (llot amb col), a type of Mallorcan cabbage rolls.
