Majorcan Suckling Pig, also known as “Cochinillo” or “Porcella” is a culinary delicacy that has conquered the palates of locals and visitors alike on the beautiful island of Majorca. In this article, we will explore the history, preparation and secrets behind this emblematic dish of Majorcan gastronomy. In addition, you can also enjoy it in our Ca’n Blau restaurant in a more modern version.
A historical tradition
Throughout its history, Majorcan society has maintained a close relationship with the pig, being this creature the main source of the products that characterize the Balearic gastronomy. According to records, in the 14th century the tradition of pig slaughter was already widely spread.
Pig slaughtering in Majorca has never been governed by a fixed calendar, but it is notable that many families used to carry out this practice in the months of November and December, just before the Christmas festivities. This made it possible to ensure a supply of meat for the Christmas festivities and also for the celebration of Sant Antoni on January 17, an occasion when it was common to enjoy grilled sobrassadas and butifarrons, taking advantage of the typical festive bonfires. Some households even opted to carry out two slaughters at different times, one of them for the sale of meat.
This deep-rooted culinary tradition has been a fundamental part of Majorca’s history and culture, and continues to be appreciated by locals and visitors alike, making majorcan suckling pig, a classic in traditional Majorcan restaurants.
Cooking, an art form
Majorcan Suckling pig is a culinary delicacy that has conquered the palates of locals and visitors alike on the beautiful island of Majorca.
The key to a perfect Porcella lies in the quality of the ingredients and in the slow and meticulous preparation. Selecting the right pork and marinating it with local spices is essential. They are usually very young pigs, between 5 and 8 kilograms. The meat is slow cooked, making it tender on the inside and crispy on the outside, creating an exceptional balance of flavors and textures. Porcella is often served with traditional accompaniments such as wrinkled potatoes, roasted vegetables and the delicious juices released during the cooking process, but not too much. These side dishes further enhance the flavor of the meat, however, it can be served with any garnish.
Ca’n Blau: The Place to Enjoy Mallorcan Suckling Pig in Sóller
If you want to experience a modern version while respecting the traditional roots of Majorcan Porcella, look no further than Ca’n Blau Restaurant. Our restaurant, located in the Gran Hotel Sóller, offers an exceptional culinary experience in the heart of Sóller. This jewel of Majorcan gastronomy is cooked at low temperature and served with sweet potato puree , plum regou and sage.
At Ca’n Blau, we are committed to culinary excellence. Our chef, Rafel Torrens, prepares the Suckling pig following traditional recipes with a touch of innovation. Each bite is an explosion of flavor that will transport you to the essence of Majorca.
In addition to delicious food, our restaurant offers an elegant and relaxed atmosphere. Enjoy a dinner in a historic and cozy building either on the terrace or in the air-conditioned room. Reserve your table here.