The tradition of the pâtés in Mallorca
Posted on /by Productes de Mallorca/ in Traditions and customs

The tradition of the pâtés in Mallorca

The tradition of the pâtés in Mallorca has a curious connection with France.


Between Mallorca and France, commercial ties were established during the nineteenth century for curious reasons, and that forever marked the local gastronomy and industry.

In 1862, France suffered the plague of Phylloxera, which destroyed its vines causing a serious shortage, which forced them to look for wines abroad.

Mallorca exports wine to France

Mallorca, to which the plague had not yet arrived (as an island), produces wine and takes advantage of the circumstance by increasing production to export wine to France, meeting the high demand of French wine-makers between 1865 and 1890.

Commercial traffic is established from the port of Portocolom (Felanitx – Mallorca) to Sete (France). A Customs is even enabled at the port of Portocolom.

Portocolom, Felanitx
Porto Colom, Customs’ harbor

French products in exchange, the pâtés and other goods

The boats are taken advantage of, on their return journey, and they bring back to Majorca French products unknown until that moment as the ceramics of Limoges and the recognized French pâtés. The Mallorcan people discover this delicacy, enriching the local culture, adopting new customs and innovating with their own recipes. When two cultures come into contact, they have the opportunity to get to know each other and enrich each other. That’s what happened in this case.

The tradition of the pâtés in Mallorca

In this way, the tradition of making homemade pates on the island of Mallorca is born. Homemade recipes were passed from generation to generation to our day. Still, in many private houses on Mallorca (especially in the more traditional villages such as Sóller, Felanitx and Porreres) this custom of producing pâtés for one’s own family survives.

The recipe for the Artisan pâté, originally made in 1942 by Jaume Munar’s grandmother, is still produced in Porreres. It remains faithful to its original formula, with the best black pork meats on the island.

This was followed by the recipe for pâté Casero, the recipe for pâté Tradicional, and finally the recipe for pâté Picante (hot spicy).


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