The following is a brief description of some of the high-quality local products.
Peix sec (dried fish) is one of the most noteworthy products. On Formentera, fishermen used to dry the fish in order to take advantage of it and eat it all year round. Today, it has become a culinary attraction of the island and has obtained the guarantee “Arca del gusto”, granted by the International Slow Food Organisation. It is the star ingredient of the farmer’s salad, which can be eaten in many restaurants on the island. More information at www.peixsec.com.
Another noteworthy product is Formentera’s liquid salt, a natural sea salt with no artificial colourings or flavours. Its high quality is mainly due to the powerful ﬁltration, oxygenation and mineralisation offered by seawater, in addition to the effect of the Posidonia Oceanica of the Marine Reserve.
Honey is an autochthonous product that owes its excellent quality to the dry flora and the absence of chemicals. Depending on the season, it is produced from rosemary or thyme.
For a long time, dried figs were one of the staples in the local pantry and today they are highly appreciated for their intense flavour, enhanced by the aniseed and bay leaf with which they are flavoured during the production process. Accompanied by cheese and almonds, they make an excellent dessert.
The fresh cheese from Formentera is generally mixed (goat and sheep) and as it is made for self-consumption, it follows traditional production standards.
Bescuit is the bread that results from prolonged baking, which gives it a toast-like consistency. In fact, it needs to be moistened before being eaten. It is one of the most unusual ingredients of the farmer’s salad.
Herb liqueur is mostly sold in Ibiza, but many homes and restaurants on Formentera produce a homemade herb liqueur, taking advantage of the island’s numerous aromatic herbs. The most characteristic is made with thyme.
See the recipe book of traditional dishes and more details in the Gastronomy catalogue.