Fira del Pebrot in Felanitx – An Insider Guide

The Fira del Pebrot in Felanitx is not a fancy food festival but a down-to-earth village fair that showcases the local pepper in all its forms. Most stalls are family-run: men and women explaining the harvest, offering samples and gladly revealing how they dry their paprika. The most important local variety is called Tap de Cortí – small, aromatic and ideal for the typical sobrassada, which is sold here in abundance. At a good stall you can buy freshly ground pimentón, jars of pepper paste or dried pods to grind at home. Throughout the day there are cooking demonstrations on stage where local chefs show how to use peppers in fillings, stews or even desserts. A tip: try the small version of sobrassada on toasted bread – often the best introduction. There are craft workshops for children where they make paper peppers and small plays with traditional figures. In the evening the plaza turns into a place for tapas: surrounding bars serve creative pepper bites, from stuffed mini-peppers to pepper oil drizzled over fried fish fillets. I recommend arriving early (from 10:00), having small change ready and bringing a cloth bag for purchases. If you have questions, ask the producers – they are happy to talk about harvest, drying and recipes. That makes the fair personal and lively; you leave not only with a bag of paprika but with stories and cooking ideas.

The Fira del Pebrot is not a fancy food festival but a down-to-earth village fair that showcases the local pepper in all its forms. Most stalls are family-run: men and women explaining the harvest, offering samples and gladly revealing how they dry their paprika. The most important local variety is called Tap de Cortí – small, aromatic and ideal for the typical sobrassada, which is sold here in abundance. At a good stall you can buy freshly ground pimentón, jars of pepper paste or dried pods to grind at home. Throughout the day there are cooking demonstrations on stage where local chefs show how to use peppers in fillings, stews or even desserts. A tip: try the small version of sobrassada on toasted bread – often the best introduction. There are craft workshops for children where they make paper peppers and small plays with traditional figures. In the evening the plaza turns into a place for tapas: surrounding bars serve creative pepper bites, from stuffed mini-peppers to pepper oil drizzled over fried fish fillets. I recommend arriving early (from 10:00), having small change ready and bringing a cloth bag for purchases. If you have questions, ask the producers – they are happy to talk about harvest, drying and recipes. That makes the fair personal and lively; you leave not only with a bag of paprika but with stories and cooking ideas.

Come in the morning when the stalls are fresh. Bring small change, a reusable bag and comfortable shoes. Try small portions before buying jars. A windproof sweater for the evening is advisable.

Date: October 19. Location: Plaça Espanya, Felanitx. There are bus connections from Manacor or Santanyí; parking is limited. The fair runs during the day, with highlights in the morning (market) and evening (tapas and music).