The Island Council requests the registration of the sobrassada and the carn-i-xulla of Menorca in the Catalog of Traditional Foods of the Balearic Islands

The Executive Council of the Insular Council has approved to tender the registration of the sobrassada de Menorca and the carne-i-xulla de Menorca to the Catalog of Traditional Foods of the Balearic Islands in order to preserve and promote the gastronomic and cultural heritage of the island, in addition to donating support to small local producers and promote economic sustainability.

This catalog aims to preserve and revalue the Balearic food heritage, which includes the typical and traditional foods of the community. To be considered a traditional food, it must have been accredited for a minimum of 30 years of production, processing or marketing in the Balearic Islands.

The inclusion of our foods in the Catalog of Traditional Foods of the Balearic Islands responds to the need to recognize and preserve the specific agro-food heritage of Menorca. Currently, the representation of Menorcan products in this catalog is limited and does not reflect the reality, wealth and diversity of its agro-food sector.

"In this sense, one of the main objectives of the Department of Economy is to promote the production and local consumption of agro-food products from Menorca in order to dynamit and enhance the local economy and its producers. For these reasons, it is difficult to distinguish the exclusivity of the products originating in the island and fer-lo "To reach the local public, understand that the promotion will have ressò at the national level," explained the department's councillor, Maria Antònia Taltavull.

The proposed action represents a strategic opportunity for the agri-food sector of Menorca, and will allow it to reinforce its identity, protect its arrival and increase the competitiveness of its products through institutional and regulatory reconnaissance.

If they have prepared the justifying reports for each food, it is necessary to record the name of the food and the description of the differentiating sensory, physical or chemical characters, the description of the production or processing process and the historical accreditation, the delimitation of the geographical area of ??the product or processing and the socioeconomic importance.