Crocchetta di Soppressata Maiorchina

The **Crocchetta di Soppressata Maiorchina** is a specialty croquette from the Valencian coast of Spain, specifically associated with **Restaurante La Fideuà** in Gandia. This dish reimagines the classic Italian *crocchetta* by incorporating *soppressata maiorchina*, a cured salami from the Balearic island of Mallorca (Maiorca in Italian), which is seasoned with black pepper and native spices. The croquette typically combines a béchamel base with finely diced or ground soppressata, coated in breadcrumbs and deep-fried until golden.

A great version is distinguished by a crisp, shattering crust that gives way to a creamy, molten interior, with the soppressata’s peppery, slightly smoky flavor permeating every bite. The filling should be rich but not greasy, with the meat’s fat emulsifying into the béchamel for a silky texture. Restaurante La Fideuà, highlighted by *Where The Foodies Go*, is credited with perfecting this fusion, balancing the saltiness of the cured meat with a subtle hint of nutmeg or lemon zest.

Regional variations may substitute soppressata with other cured meats like *sobrassada* (a spreadable Mallorcan sausage) for a softer, spicier filling, or add local cheeses such as Mahón for extra creaminess. In Gandia, the croquette is often served as a tapa alongside a chilled glass of local white wine or vermouth, reflecting the area’s Mediterranean culinary traditions.