Carn-i-xulla and sobrassada from Menorca become part of the Catalogue of Traditional Foods of the Balearic Islands with the aim of preserving and revaluing them

The Ministry of Agriculture, Fisheries and the Natural Environment, through the Commission on Traditional Foods of the Balearic Islands, has approved including carn-i-xulla and sobrassada from Menorca in the Catalogue of Traditional Foods, with the aim of preserving and revaluing them. The Consell Insular de Menorca initiated the process for its most emblematic sausages to be included in the list and, after analyzing the documentation, the Commission has given the green light.

The Minister of Economy and General Services of Menorca, Maria Antònia Taltavull, has indicated that "we want to promote both the production and consumption of food products produced in Menorca. The objective is to boost the island's economy and provide visibility and support to professionals in the agri-food sector. To this end, actions are being promoted that highlight the identity of Menorcan foods and make them more accessible to the local public. In addition, work is being done to ensure that this dissemination also extends beyond the island area".

This Thursday, May 15, the Minister of Agriculture, Fisheries and the Natural Environment, Joan Simonet, signed the resolution to register the foods in Menorca. Thus, with these two new additions, there are now 31 foods that are part of the Catalogue.

During the presentation, which took place at the headquarters of the Council of Menorca, Councillor Simonet assured that "the meat and sausage of Menorca and the sobrassada are another example of the quality products that come from our primary sector. With this inclusion we want to contribute to their preservation and promotion". He also highlighted that "these foods are part of the cultural and gastronomic heritage of the island of Menorca".

For his part, the general director of Agri-Food Quality and Local Products, Joan Llabrés, explained that for foods to be part of the Catalogue, they must either be produced or prepared in a traditional and differentiated way, or be prepared with raw materials or ingredients specific to the area and that provide it with differential characteristics. In addition, it must be possible to prove that they have been produced or prepared and marketed for at least thirty years.

In this sense, Llabrés stated that "this is a necessary recognition of two emblematic products of the Menorcan food industry. It is a first step so that these two products can be recognized with the Protected Geographical Indication (PGI), if the sector so requests".

Carn-i-xulla de Menorca

It is a cured raw sausage, made with pork meat and fat. Its historical relevance already appears in the book 'Cocina señorial de Menorca, el recetario de los Salort de Ciutadella (1860-1917)', (Bep Al·lès, 2015). The author also suggests that it could be the oldest sausage on the island, with origins dating back to Roman times. As for its reputation, it is based on historical and traditional roots, which is a consequence of its recognized quality. The producers estimate an annual production of 55 tons and an annual turnover of 945.000 euros.

Sobrassada de Menorca

Since the 18th century, numerous references have been documented about its production and consumption. This evidence confirms its roots in the culinary culture of the island, where it has transcended its original function of preserving meat to become an essential food. Its reputation is based on its traditional roots and cultural ties. It is estimated that it produces 177 tons annually, with a turnover of around 2.5 million euros.