Porcella
Mallorcan roast suckling pig, the skin lacquered to a glassy crackle — the island's great festive centrepiece.
Porcella — porcella rostida in full — is Mallorca's roast suckling pig: a young pig slow-roasted until the flesh is meltingly tender and the skin tightens into a thin, glassy, shatter-when-you-tap-it crackling. It belongs to the island's festes and big Sunday lunches, a descendant of the matances pig-slaughter tradition, and is carved and shared as the high point of the meal.
How it's served
Carved at celebrations, festes and special Sunday lunches, the prized crackling divided among the table.
- Origin
- Mallorca
- Etymology
- Porcella is Catalan and Mallorquí for a young suckling pig.
Frequently asked
What is porcella?
Mallorcan roast suckling pig — a young pig roasted slowly so the meat stays tender and the skin turns to a thin, glassy crackling. It is a celebration dish.
When is porcella eaten?
At festivals, big family celebrations and special Sunday lunches. It grows out of the island's matances pig-slaughter tradition.
Related terms
- Frit mallorquíMallorcan 'fry': lamb or pork offal sautéed with potatoes, onions, peppers, garlic and wild fennel. A peasant dish that became a Sunday classic.
- SobrasadaMallorcan cured pork sausage that's spreadable rather than sliceable: soft, paprika-red, eaten on bread or stirred into sauces.
- TumbetMallorcan vegetable casserole: layered slices of fried potato, aubergine and red pepper, all topped with tomato sauce. The Mallorcan answer to ratatouille.