This reverse trade mission will take place at a farm in Petra and at the farms of Subaida and Son Vives.
The Regional Ministry of Agriculture, Fisheries and Food, through the Directorate General for Food Sovereignty Policies and Agricultural and Fisheries Improvement Services (SEMILLA), is coordinating the visit to the Balearic Islands of around fifteen international gastronomic prescriptors with the aim of promoting Mallorcan porc negre and Mahón-Menorca cheese. This visit is organised by ICEX (Spain Exports and Investments) and will consist of two sessions: one will take place in Mallorca on the 31st of March, and the other in Menorca on the 1st of April.
This is a reverse trade mission to introduce international gastronomic prescriptors from countries such as Germany, Switzerland, the United Kingdom, Ireland and the United States to Balearic food products, in order to position local gastronomy in the international arena, increasing the prestige and awareness of companies and products. These activities are held within the framework of the Madrid Fusión 2022 international congress. This is the second action of the year coordinated by the Regional Ministry of Agriculture, Fisheries and Food, focused on promoting the internationalisation of agri-food products from the Balearic Islands. The first was the organisation of a seminar on quality wines at TASTE SPAIN 2022 in Switzerland.
The activity on Mallorcan porc negre will take place at the Es Bosc Vell estate in Petra. It will consist of a visit to the farm to show the production system of this native breed of the Balearic Islands, together with the Mallorcan sheep and the Mallorcan cow. The porc negre is the only breed of pig native to the Balearic Islands, currently in danger of extinction. It is bred on 54 farms and its herd has only 1,220 breeding sows and 102 breeding males. The breed is preserved thanks to its use in the production of quality products, such as sobrassada and porcella. The production system is extensive and the animals spend most of the day outdoors, taking advantage of resources typical of the Mediterranean agrosystem such as grass, stubble, carobs, figs, garrigue vegetation and acorns, among others. The farms also sow cereals and pulses to cover the nutritional needs of the livestock. The quality of the products derived from Mallorcan porc negre is due to its genetics and production system.
Once the visit is over, the journalists and opinion leaders will enjoy a tasting of products consisting of Mallorcan porc negre sausages, chickpea hummus with essence of Mallorcan porc negre sobrassada, Mallorcan porc negre neck fillet and ensaimada made with Mallorcan porc negre lard and almonds from the PGI Almendra de Mallorca. The menu will be paired with wines from the DO Pla i Llevant de Mallorca, DO Binissalem, Vi de la Terra de Mallorca and Vi de la Terra de Eivissa.
The reverse cheese mission to Subaida and Son Vives
The journalists and opinion leaders will travel to Menorca on 1 April to learn about the production process of Mahón-Menorca PDO cheese. Milk and cheese is a strategic sector on the island of Menorca, which has 130 dairy and mixed farms, 2 dairy processing industries, 9 industrial dairies, 40 artisan dairies and 34 cheese maturers. Each year, 3,161 tonnes of cheese and 2,500 tonnes of cheese are produced under the Mahón-Menorca PDO.
The reverse mission will consist of a visit to the Subaida farm to see how the cheese is made and then to Son Vives, where they will take part in a session on the sensory analysis of the cheese by an expert taster from the Regulatory Council of the Mahón-Menorca PDO. They will also have the opportunity to taste the product with a menu based on croquettes, eggs, jams, cakes, cured meats, wine and Menorcan oil.