Can you describe any unique cooking methods used in Mallorcan cuisine?

Mallorcan cuisine is characterized by its use of fresh local ingredients and traditional cooking techniques that reflect the island's agricultural heritage. One unique method is the preparation of **“sobrasada,”** a raw, cured sausage made from pork, paprika, and spices. This sausage is often spread on bread and can also be used in various dishes. Another distinctive cooking technique involves **“calçots,”** which are spring onions that are traditionally grilled over an open flame, giving them a smoky flavor that enhances many local dishes.

Additionally, **“frit de carn,”** a traditional meat dish, is made by frying various meats, such as pork and lamb, with potatoes, peppers, and local herbs, allowing the ingredients to meld together, which is typical of Mallorcan cooking. The use of **“tesa,”** a method where meats and fish are wrapped in aromatic wild herbs and then cooked over low heat, is also a traditional practice that enhances flavor. Finally, **“forn de pedra,”** or stone oven cooking, is prominent, especially for baking local bread and pastries like **“ensaimada,”** a sweet spiral pastry that epitomizes the region's baking heritage. These methods collectively showcase Mallorca's emphasis on local products and traditional culinary arts.