Menorca is known for its rich and varied gastronomy, one of the island’s most outstanding specialities is its charcuterie. The island has a long tradition in the production of high quality meat products, and Menorcan’s cold meats have become a gastronomic reference around the world.
Following are some of the traditional Menorcan meat sausages that you can’t miss when you visit the island:
Sobrasada
Sobrasada is Menorca’s best-known sausage. It is a cured meat mixture made with pork, salt, paprika and other spices. It can be eaten either raw or cooked, and is used in many traditional dishes on the island.
PHOTO: SA MURADETA
Carn i xua
Carnixua is another of Menorca’s traditional sausages. It is a type of sausage made with pork meat and spices, and is cured in a dry environment. It is usually eaten raw, in thin slices, and is a perfect appetizer to accompany a good wine.
PHOTO: SA MURADETA
Cuixot o Camot
Camot is a sausage made from pork, liver, rice and spices. It has a smooth texture and a sweet, spicy taste, and is usually served in thin slices with bread.
PHOTO: SA MURADETA
Maó Cheese
Although it is not meat based product, Mahón cheese is one of the most emblematic products of Menorcan gastronomy. Produced from cow’s milk, its flavour can vary from a mild, creamy taste to a more intense, spicy flavour, depending on the curing time.
PHOTO: QUESOS SA CANOVA
Longanissa o Fuet
Llonganissa is another typical Menorcan sausage. It is a sausage made with pork and spices, cured in a dry environment. Eaten raw or cooked, its intense, smoky flavour makes it ideal to accompany cheeses and wines.
PHOTO: SA MURADETA
In conclusion, Menorca’s traditional cold meat sausages are a very important feature of the island’s gastronomy and culture. If you visit the island, you cannot miss these delicious local products, which represent the quality and flavour of Menorcan cuisine.
