Porc Meat Pate

the Regulatory Board is in charge of authorising, registering and inspecting the farms where the pigs are raised. They also examine its breeding and feeding at liberty, their food is based on figs and carob beans supplemented with cereal and pulses. The Regulatory Board monitors compliance with its production, manufacturing, curing and labelling requirements.

QUALITY AND PRODUCT SPECIFICATIONS

and many others.

However, the gastronomical possibilities of the product do not end here: It can be used in meat, fish and vegetable dishes, and even in some desserts!             

It is traditionally spread on bread. This serving method has a great many varieties: once we have spread it on bread, we can top it with honey, sugar or apricot jam.

EATING MAJORCAN SPICIY PORK MEAT

For all the above, the spicy pork meat is suitable for every type of consumer and highly recommendable for growing-up children and for those who carry out a demanding physical activity.

 The basic ingredient that gives it its very own organoleptic characteristics is paprika. Its function is not only to enhance the taste and quality of the product, but it also acts as natural antioxidant

It is  highly nutritious source of energy. Being made exclusively from pork meat, the amount of lipids in it, is proportional to the amount of fat in the species. Among the different lipids found, oleic (monounsaturated) acid is the most common, followed by linoleic (polyunsaturated) acid. Compared to the fat in other animals, pork has a greater amount of unsaturated fatty acids, whose beneficial effects on human health are nowadays unquestionable.

NUTRITIONAL INFORMATION    (Healthy Eating.)

We Produce two types the hot and normal. The hot one has hot spices We also have two types of mincing the normal and the cream  which is thinner than the normal one.

This is the curing stage. Here the product undergoes a slow transformation whereby the mixture ferments, thus losing some of its initial liquid. This gives our product its traditional taste and texture.

Second Production Stage:

Firstly, the meat is minced and then mixed with paprika, salt and pepper.

First Production Stage:

Ingredients:
Pork meat (lean and fat), paprika, salt and pepper. The use of artificial colouring is forbidden.

THE ORIGIN OF SPICY PORK MEAT. This  traditional Majorcan product goes back to ancient times,  HOW IS THE IT MADE?

WHAT IS SPICIY PORK MEAT FROM MAJORCA?

Pork minced meat with paprica