Menorcan "carn-i-xulla" sausage

The Menorcan "carn-i-xulla" sausage, which in the Ciutadella area we call salsitxa, is possibly the oldest of the Menorcan sausages and perhaps of the Balearic Islands. Its origin dates back to the Roman conquest of the island in 123 BC, and therefore comes to us from the Roman charcuterie, and it has endured over time.

This sausage is made with lean pork and chopped fresh sausage, salt and black peppercorns. Pork intestines are used to stuff it. Both the meat and the intestines are from fattened pork, a Menorcan breed that gives it its characteristic taste.

The Menorcan "carn-i-xulla" sausage is the only Menorcan sausage that is eaten raw, since it is neither fried nor made in the caliu, nor will we find it as part of vegetable dishes, boiled or stewed. Therefore, it is a sausage that usually accompanies bread with oil and rubbed tomato, or is eaten as an appetizer cut into slices, accompanied by cheese and red wine.