Menorcan cured sausages, a bite of tradition to take the island home

Bep Al·lès/Ferreries - Among the gastronomic experiences every foodie traveller should enjoy in Menorca is the discovery of its traditional cured sausages. Sobrassada, carn i xulla and cuixot —also known as camot— are part of the island’s historic pantry and reflect a way of understanding rural cooking, pork and preservation that still retains all its strength today.

These are products with character, made from old recipes and know-how passed down from generation to generation. Menorcan sobrassada, smooth and full of flavour, is perfect spread on a slice of bread, either as it is or lightly toasted. Carn i xulla, firmer and more intense, combines lean meat and fat with that distinctive spiced note so typical of the island’s cuisine. Cuixot or camot, with its deep flavour and marked texture, is one of the great specialities of Menorcan charcuterie.

The recommendation is to try them during your holidays, especially in the evening, as a simple and authentic aperitif, accompanied by country bread, Menorcan cheese and an island wine. But they also make an excellent purchase to take home after the trip, extending the gastronomic memory of Menorca beyond your stay.

The best places to look for them are local butcher’s shops, market stalls and establishments specialising in Menorcan products, where you can find artisan production and local advice.

A top experience for those who understand that gastronomy can also be kept.