Mallorca's soft cured sausage: ground pork worked with paprika and salt, then matured in island air until it can be spread with a knife rather than sliced.
Where to eat it: 2 restaurants across 1 city.
Sobrassada arrived on Mallorca as a cured sausage technique and changed when paprika reached the island from the Americas in the 16th century, which gave it the red colour and the keeping power. Island pigs, particularly the black porc negre, are ground fine, seasoned and packed into casings to mature in the humid Mallorcan climate, which keeps the paste soft. It is eaten raw on bread, melted into rice and stews, or grilled over the January Sant Antoni bonfires alongside botifarró.
Tip from the editors. Buy sobrassada with the Mallorca designation. Mainland versions are firmer and will not spread.
Bar Espanya stacks pintxos along the counter on Carrer de Can Escursac in Palma, with patatas bravas under sobrassada and croquettes filled with bullit.
Try: Pintxos
Order: Patatas bravas topped with sobrassada, then a bullit croquette.
Tip: Evening service starts at 18:30 and runs to midnight. Sundays it does not open at all.
Bodega La Rambla has poured vermouth and served variats on Via Roma in Palma since 1940, plating the island's combination dish across small portions.
Try: Variat
Order: The variat, Mallorca's combination plate, with the ensaladilla rusa on the side.
Tip: One variat and a vermouth is a full lunch. Closed Tuesday and Wednesday, and it shuts for a summer break in August.
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