What are the Balearics' traditional cured meats, beyond sobrassada?

In the Balearics, cured meat is not sliced, it is spread. The star is sobrassada, protected by an EU geographical indication since 1996, but it is just the entry point into a wider world: camaiot, botifarro, and in Menorca, carn i xua, all inherited from a rural tradition, the matanca, still very much alive today. Here is what you need to know before you buy.

Sobrassada de Mallorca: a protected label since 1996

It is the star: a raw, spreadable cured meat made from finely minced pork, fat and above all pebre bord, a local paprika that gives it its red colour and flavour. Sobrassada de Mallorca holds a European Protected Geographical Indication, granted in 1996, reserved for the island of Mallorca and overseen by a Consejo Regulador based in Palma. There is even a higher-end variant, Sobrassada de Mallorca de Porc Negre, made from the Mallorcan black pig.

How do you eat it? Traditionally spread on pa amb oli (bread with olive oil), or in its most surprising form for an outside palate: sobrassada amb mel, with honey, on toasted bread. The sweet-savoury combination is disorienting the first time, but quickly becomes a habit. According to a 2023 study by the Balearic Govern, 85.6 percent of the archipelago's residents buy it, well ahead of any other traditional cured meat.

The Mallorcan black pig: an endangered breed

Behind the premium version of sobrassada lies a conservation story: the porc negre mallorqui, the island's only native pig breed, made up 97 percent of the Balearics' pig population in the early 20th century. It has been classified as an endangered breed since 1997, a victim of crossbreeding with more productive breeds. A breeders' association now works to preserve it, and Spain's Ministry of Agriculture granted it the "100 Percent Native Breed" label in 2021. Looking for a sobrassada labelled "de porc negre" is therefore also a way of supporting this local breed.

Camaiot and botifarro, the other pillars of the matanca

Two other typically Mallorcan cured meats, less known outside Spain but just as deeply rooted:

• Camaiot: lean pork mixed with blood and spices (black pepper, paprika, aniseed), stuffed into the pig's thigh skin and slow-cooked. It is traditionally eaten around Christmas and especially at Sant Antoni (17 January), grilled on the bonfires of that festival.
• Botifarro: a local black pudding, made from pig's blood, pepper and spices. Unlike French-style black pudding, it traditionally contains neither rice nor onion, and should not be confused with classic Spanish morcilla, which often does.

Both come from the same ritual: the matanca, the collective, family-based slaughter of the pig, traditionally carried out in winter to help preserve the meat. Far from a folkloric relic, this tradition remains very much alive: many village families still slaughter one or two pigs each year, in a ritual barely changed across generations, adapted to today's health rules. The dish that closes the day is called the frit de matances, shared among everyone who took part.

What about the other islands?

Each island has its own version:

In Menorca, carn i xua (literally "meat and fat") is one of the island's oldest cured meats, though it does not carry a European IGP like its Mallorcan cousin.

Where can you buy it in Palma?

The obvious stop is the Mercat de l'Olivar, right in the centre of Palma, open Monday to Friday mornings through early afternoon, and Saturdays too. Several stalls sell vacuum-packed sobrassada, including the black-pig version. It is also the best place to taste before you buy, and to stock up on enough for weeks of Mallorcan-style breakfasts. To keep exploring the archipelago's food, see also our guide to what to eat in the Balearics, island by island, our tour of Michelin-starred restaurants in the Balearics, and our Balearic wine route for the perfect pairing.

Frequently asked questions

What is the Sobrassada de Mallorca IGP?

A European Protected Geographical Indication, granted in 1996, that reserves the name for cured meat produced and matured on the island of Mallorca, overseen by a Consejo Regulador based in Palma.

What is the difference between camaiot and botifarro?

Camaiot is a cooked cured meat made from meat and blood, stuffed into the pig's thigh skin. Botifarro is a black pudding, made without rice or onion unlike the French version, based on blood and spices.

Does the matanca, the pig-slaughter tradition, still happen?

Yes, many families in Mallorcan villages still slaughter one or two pigs each winter, in a ritual that has stayed close to its original form, adapted to today's health rules.

Information verified in August 2026. The Daily Baleares is an AI-assisted publication with human review.