Charcuterie

From carnixua to sobrassada

Much to the delight of visitors, many delicious cured sausages are produced on the island, all made from pork, considered by many to be the finest for preparing charcuterie.
Porquetjades, an activity traditionally carried out when the pig was slaughtered, was an eminently social event in which the whole families would gather together and share out the tasks of preparing the various types of cured sausages.

Sobrassada is a very popular local charcuterie, both the spicy and the regular kind being the most sought-after local specialities. There are lots of other types of cured meats however, including one or two that are exclusive to Menorca, such as cuixot or camaiot, similar to black pudding. Menorcan charcuterie is consumed all over the island, as well as being used in traditional recipes such arròs de la terra, an age-old country recipe, or canyes de sobrassada (sobrassada encased in a pastry roll) sold in bakeries across the island.