Sobrassada and camaiot from Mallorca.
Black pig sobrassada.
Our finest sobrassada. It is made with fresh meat from the black pig, Mallorca's native breed, raised on the island's farms on natural local feed. We select the best cuts, such as loin and ham, and combine them with the finest paprika and sea salt. After a slow cure, the result is a sobrassada for the most demanding palates.
Sobrassada collada.
Because of its shape, collada cures very quickly and is traditionally the first sobrassada eaten after the pig slaughter. The short cure gives it its own flavour and aroma. Best eaten fresh or grilled.
Poltrú.
Pieces of two to four kilos that go through a long natural cure, which gives them their aroma and flavour. Because of their size, they are the sobrassada best suited to restaurants, hotels and large buyers.
Sobrassada cular.
The piece most prized by Mallorca's farmers, who kept it all year for a celebration or a special day. We cure it slowly and naturally until it is at its best. These are large pieces, intended to be sold by the slice.
Organic sobrassada.
Made with organic paprika and meat exclusively from organically raised pigs, kept free-range on Mallorcan farms and fed on natural, pesticide-free produce.
Sobrassada de Mallorca.
Selected pork and top-quality paprika, combined with the experience of a house that has made it since 1900. It is cured slowly and naturally until it reaches an unmistakable bouquet and aroma.
Camaiot.
A highly prized cooked sausage from Mallorca and Menorca. We make it with top-quality ingredients and a blend of spices that give its tender, meaty texture warm and intense aromas.
La Luna pâtés
Pork liver pâté.
La Luna's classic pâté, made to the original 1900 recipe created by the founders. A rustic pâté with subtle, well-balanced aromas.
Etiqueta Negra truffled pâté.
An intensely flavoured pâté that combines the delicate aromas of natural truffle and sherry.
Mushroom pâté.
Pork with several varieties of mushroom, wine and spices, for a delicate flavour and texture.
Fine herb pâté.
Delicate in taste and subtle in aroma, thanks to a balanced blend of aromatic herbs and selected spices.
Organic pâté.
Made only with organic, local ingredients: Mallorcan black pig meat and salt from Mallorca's salt flats. Certified by the Balearic Council for Organic Farming (CBPAE).
Fuet and cured sausages.
La Luna extra fuet.
Made only with top-quality fresh meat, salt and spices. It finishes curing in our natural cellars, where it stays for up to three weeks and develops its full flavour and aroma.
La Luna flavoured extra fuet.
Our extra fuet coated in spices, for a bold and playful twist. Varieties: aromatic herbs, pepper, paprika, garlic, hot and curry.
Carn i xulla.
A typical Balearic sausage, especially from Menorca. We make it to the original 1900 recipe: lean pork and pork belly, salt, black pepper and other spices, in natural casing. It is cured for at least four weeks in our cellars.