Sausage & meat specialities

Porcella (Lechona): Mallorcan suckling pig

Crisp as crisps, butter-tender inside: porcella is Mallorca’s answer to the classic suckling pig – traditionally eaten at Christmas, but available all year round in cellers in the centre of the island.

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The short answer

Porcella is young suckling pig cooked slowly in a wood-fired oven until the skin is glassy and crisp. It is considered a classic festive dish for family celebrations and at Christmas, and cellers in the centre of the island also have it on the menu outside the holidays.

What makes porcella special

The hallmark of porcella is the extremely crispy skin that forms during slow cooking in the wood-fired oven, while the meat underneath stays juicy. It is usually seasoned sparingly with salt and herbs so that the meat’s own flavour comes to the fore.

Porcella is traditionally served whole or carved with roast potatoes, often in an earthenware roasting dish straight from the wood-fired oven.

Where to eat porcella

Traditional cellers in Inca and Petra are considered strongholds of porcella, as wood-fired ovens and long cooking times are part of the culinary tradition there. In Algaida, too, there are establishments with a corresponding specialisation.

Ordering porcella for Christmas

At Christmas and for family celebrations, porcella is a popular festive dish, and many cellers usually require you to order it in advance. If you are spending the holidays on the island, you should reserve early, as capacity is limited.

Practical tips

Order in advance at the celler in good time for Christmas and public holidays.
Cellers in Inca, Petra and Algaida are considered places with a wood-fired oven tradition.
Porcella is a dish to eat on the spot – not suitable for taking home.
Combines well with frit mallorquí or arròs brut for a complete Mallorcan set plate.

Good to know

Price ranges, opening times and airline rules change. We only state verifiable features and orders of magnitude – check details directly with the supplier or your airline before buying or flying.

Product knowledge

The specialities on this topic

Dish Traditional Centre of the island / Inca

Porcella

Mallorcan suckling pig

Suckling pig cooked in a wood-fired oven with a glassy crust – the island’s festive dish.

Ingredients: Suckling pig, salt, lard, herbs
Dietary information: with pork lard · gluten-free
Price range: Portion in the mid double-digit range
Where to buy: In cellers, with advance order
Flight: Fresh from the oven – a dish to eat on the spot, not for the journey home.

Last checked: August 2026

Price ranges, opening times and airline rules change. We only state verifiable features and orders of magnitude – check details directly with the supplier or your airline before buying or flying.

Product	Hand luggage	Suitcase	Note
Porcella	no	no	Fresh from the oven – a dish to eat on the spot, not for the journey home.

Frequently asked questions

Do you have to order porcella in advance for Christmas?

Yes, many cellers usually require advance orders for the holidays, as capacity is limited.

Where can you get the crispiest porcella?

Traditional cellers in Inca and Petra are considered strongholds of porcella cooked in a wood-fired oven.

Is porcella available all year round?

Yes, many cellers in the centre of the island offer it all year round, even though the peak is the Christmas season.

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Image credits: Sobrassada de Mallorca: Photo Juan Emilio Prades Bel, CC BY 4.0, via Wikimedia Commons