Balearic Islands

Savoury, tang of island salt air. Paprika-rubbed rind. Chalky centre. Peachy aroma.  Torralba Mahon DOP is the iconic cheese from Menorca with a distinctive square shape and rounded edges. The vibrant, orange coloured rind is created by rubbing it with pimentón and olive oil as it matures. It has a Protected Designation of Origin. The semi-hard, sometimes crumbly texture has a fruity, fresh and creamy aroma complemented by rich, savoury and yoghurty flavours. Approx. 300g wedge, 600g quarter. "Very good flavours rolling round the palate, with sweetness and savoury notes, creamy and fruity on the palate. Good firm texture and full bodied aroma and flavour. This cheese has a creamy mouthfeel and is full of flavour."

Unparalelled flavour. Nduja-style. Unique provenance. Rare pig breed, varietal paprika. Sobrasada is a semi-cured, soft-textured sausage, made from paprika and pork. This mild version of the black pig sobrasada contains the finest parts of Majorcan porc negre, a local breed that is free range and organically fed. The traditional way of eating Majorcan sobrasada is to spread it on local bread, grilled if preferred. Sobrasada pairs surprisingly well with honey and an authentic local way to enjoy it is well cured with a sprinkling of sugar. Membrillo or fresh summer fruits such as with figs, grapes and cherries make a perfect combination. Sobrasada is a very versatile ingredient for cooking with rice, pasta, fish, cheese, poultry, game, and for stuffing vegetables.

Unparalleled flavour. Nduja-style. Unique provenance. Rare pig breed, varietal paprika. Sobrasada is a semi-cured, soft-textured sausage, made from paprika and pork. This hot version of the black pig sobrasada contains the finest parts of Majorcan porc negre, a local breed that is free range and organically fed. The traditional way of eating Majorcan sobrasada is to spread it on local bread, grilled if preferred. Sobrasada pairs surprisingly well with honey and an authentic local way to enjoy it is well cured with a sprinkling of sugar. Membrillo or fresh summer fruits such as with figs, grapes and cherries make a perfect combination. Sobrasada is a very versatile ingredient for cooking with rice, pasta, fish, cheese, poultry, game, and for stuffing vegetables.

Flor de sal is the first layer of the salt that floats in the salt ponds. Flor de sal is the purest sea salt and also the richest in components. It enhances the flavour of the food. Organic sea salt from Mallorca, Spain. Harvested and packed by hand. Salty taste with a strong aroma and flavour of the black olives. Dark brown colour. Crunchy texture. Dissolves easily and doesn't solidify. Best score for STIFTUNG WARENTEST 2023 out of 41 salts tested.

Harvested from the surface of traditional salt ponds in Mallorca, Flor de Sal is the delicate first layer of crystals that form as sea water evaporates under the Mediterranean sun. Considered the purest and most mineral-rich of all sea salts, it enhances the natural flavour of food without overpowering it. This organic sea salt is hand-harvested and hand-packed, preserving its distinctive character and texture. Its fine, crumbly crystals vary in hue from pure white to soft pink or pale grey, and dissolve easily on the palate. Naturally odourless, with a subtle, clean taste and satisfying crunch, Flor de Sal is perfect for finishing dishes just before serving. Awarded the best score by Stiftung Warentest (2023) among 41 salts tested.

Unparalleled spicy, tomatoey sunny flavour. Organic family farm. Ideal for rice and fish dishes. Cirereta is a unique Mallorcan variety of pepper. It has a slightly spicy touch to bring out flavour in cooking, and it can be used in any dish without overwhelming other flavours.  This unsmoked paprika is an extremely versatile ingredient; it adds a lovely warmth and deep red colour to any dish. Try it sprinkled over fried eggs. 30g pot A 1-star Winner in Great Taste Awards 2023

Unparalleled tomatoey sunny flavour. Organic family farm. Ideal for rice and fish dishes. Tap de Cortí is an indigenous Mallorcan variety of pepper, known for its inimitable aroma and sweetness.  Tap de Cortí peppers are harvested between August and October. The ripest peppers are collected first, and then the pickers will return to the plants as the other ones ripen. Most of the drying is done in environmentally controlled chambers at around 50-60°C. After drying, the peppers are ground between stone mill wheels up to 5 or 6 times to produce the desired consistency. This unsmoked paprika is an extremely versatile ingredient; it enhances any dish with a rich, warm flavour and a fantastic deep orange colour. Try sprinkling it over bread, olive oil and salt or to make Pulpo a la Gallega. 30g pot