What is the secret of camaiot?
The camaiot is not just a sausage, it is a gastronomic legend of the Balearic Islands. In Mallorca and Ibiza it is called “camaiot”, in Menorca “camot”. In the city of Ciutadella you can hear “cuixot”, and in the towns of Sóller and Pollença, the mysterious “black variety”, which translates to “black mixture”.
This sausage is a symbol of authentic island cuisine. For centuries, camaiot has been an important part of the rural table, a nutritious and affordable product that united families and preserved the flavor of tradition.
The secret is in simplicity: lean meat and chopped pork blood are mixed with a generous portion of spices (black pepper, paprika, anise) and salt. It is then inserted into a natural casing and subjected to heat treatment. Thus it becomes the sausage that is served in thin slices, as an aperitif or as a spicy accompaniment to the main dishes.
The origins of the camaiot go back to the Middle Ages, to the rite of slaughter of the porc, which was traditionally celebrated in November-December. This ritual became a true gastronomic feast: the meat was processed completely, preparing dishes such as sobrasada, butifarrón and, of course, camaiot.
