Products

They are also known by the name “galletes d’Inca”. They began to be produced in the 19th century as a substitute for bread for sailors who spent long periods at sea. It is a product that remains in perfect condition for a long time and is easy to store. For this reason, it is also called “pa de barca” (boat bread).

They are made with oil, flour, yeast, and salt. They have an oval shape with a small depression in the middle.

In Inca, there are some bakeries that still produce these biscuits artisanally today. Additionally, there is the Quely factory, a pioneer in the production of Inca biscuits, which currently continues to manufacture and sell this very Majorcan product internationally.

They can be eaten with both sweet toppings (jam, chocolate, etc.) and savory ones (cold cuts, sobrasada, cheese, etc.), or spread with a little olive oil and salt.

This is a pastry made of flour, sugar, and eggs. The most well-known are those made by the cloistered nuns of the Sant Bartomeu Monastery.

The ensaimada is one of our most typical sweets, and it has a very peculiar origin, as Joan Seguí from Forn Sant Francesc tells us in his book Forn Sant Francesc. Panadería y repostería tradicional. “The ensaimada was one of the vehicles that the island’s Jewish converts used to prove they had Christianized as required by the canons, following the expulsion order issued in 1492 by the Catholic Monarchs. To do this, they decided to make one of their typical braided breads using lard, an ingredient forbidden by the Jewish religion. In this way, they visibly demonstrated that their conversion to Christianity was complete and trustworthy. Hence, the word ‘ensaïmada’ comes from saïm, which means lard in Majorcan.”

This pillar of our gastronomy is made in bakeries with flour, sugar, yeast, eggs, and saïm. Furthermore, as Joan explains—winner of the award for the Best Ensaimada in the World in 2017—“in the past, the ensaimada was a sweet without any filling, and although we can still find it that way, today we fill it with a multitude of flavors, such as angel hair, pastry cream, hazelnut cream, white chocolate, walnuts, whipped cream, and even apricots, sobrasada, and banana.”

This very typical Majorcan sweet can be enjoyed in many bakeries and pastry shops in Inca that carry the seal of the Regulating Council of the PGI Ensaimada de Mallorca. In addition, it is also common in coffee shops to accompany a coffee with milk with an individual ensaimada.

A sweet dough shaped like a rectangular bar, made of honey, sugar, cinnamon, and almonds. If the almonds are ground, it is called soft turrón; if they are whole, hard. In Inca, we find the specialty “torró fort d’Inca”, which is consumed year-round, but is absolutely essential on every table especially at Christmas.

Among the non-food products, we cannot forget the footwear industry and all items made of leather: gloves, belts, jackets, bags, etc., which have a long tradition and prestige. Inca has a long-standing shoemaking history, which began back in the 15th century with the shoemakers’ guilds and still endures today with large and renowned brands. Likewise, Inca also stands out for its ceramic industry and craftsmanship, featuring painted tableware, decorative plates, siurells, and other products made of clay. See the Footwear Route.