{"id":58757,"date":"2026-11-03T08:19:55","date_gmt":"2026-11-03T08:19:55","guid":{"rendered":"https:\/\/ramadersagrupats.com\/?p=58757"},"modified":"2026-11-11T08:20:30","modified_gmt":"2026-11-11T08:20:30","slug":"camaiot-embotit-tradicional-matances-mallorca","status":"publish","type":"post","link":"https:\/\/ramadersagrupats.com\/ca\/2026\/11\/03\/camaiot-embotit-tradicional-matances-mallorca\/","title":{"rendered":"El camaiot, l&#8217;embotit tradicional durant les matances"},"content":{"rendered":"<section class=\"vc_row wpb_row vc_row-fluid\"><div class=\"wpb_column vc_column_container col-xs-mobile-fullwidth vc_col-sm-12\"><div class=\"vc_column-inner\"><div class=\"wpb_wrapper\"><div class=\"text-block-content hongo-text-block-1 last-paragraph-no-margin\"><h2 data-pm-slice=\"1 1 &#091;&#093;\">Un producte amb molta hist\u00f2ria i amb sabor mallorqu\u00ed<\/h2>\n<p>Arriba el moment de les <strong>matances<\/strong>, el <strong>porc<\/strong> torna a convertir-se en el gran <strong>protagonista<\/strong> de la gastronomia i la tradici\u00f3 mallorquines. \u00c9s una \u00e8poca en qu\u00e8 les fam\u00edlies es reuneixen per elaborar els <strong>embotits<\/strong> que gaudiran durant tot l\u2019any, seguint receptes i t\u00e8cniques que han passat de generaci\u00f3 en generaci\u00f3.<\/p>\n<p>Tot i que hi ha un producte que sol acaparar gaireb\u00e9 tota l\u2019atenci\u00f3, la sobrassada, de la qual ja vos v\u00e0rem parlar en un article anterior, el <a href=\"https:\/\/ramadersagrupats.com\/ca\/producte\/camallot-negre\/\"><strong>camaiot<\/strong><\/a> tamb\u00e9 mereix un lloc destacat. \u00c9s un embotit caracter\u00edstic, per\u00f2 per a moltes persones que venen a Mallorca encara \u00e9s un gran desconegut.<\/p>\n<p>Per aix\u00f2, coincidint amb la temporada de matances, volem tornar a posar-lo en valor i explicar com s\u2019elabora aquest producte tan especial de la gastronomia de les Illes Balears.<\/p>\n<h3>Com s\u2019elabora el camaiot?<\/h3>\n<ol start=\"1\" data-spread=\"true\">\n<li>Se seleccionen les parts del porc, combinant carn magra amb parts m\u00e9s grasses, com la papada o el xot. En moltes receptes tradicionals tamb\u00e9 s\u2019hi incorpora sang de porc, que contribueix al seu caracter\u00edstic color fosc. La carn es talla o es pica de manera gruixada, sense triturar-la en exc\u00e9s.<\/li>\n<li>Es mesclen els ingredients amb sal i esp\u00e8cies fins a obtenir una pasta homog\u00e8nia, per\u00f2 amb textura. Tamb\u00e9 s\u2019hi poden incorporar altres aromes, com l\u2019an\u00eds i la nou moscada.<\/li>\n<li>Aqu\u00ed hi ha l\u2019element m\u00e9s distintiu d\u2019aquest embotit: la mescla s\u2019introdueix dins la pell de la cuixa del porc, retallada i cosida a m\u00e0 per les voreres per formar una bossa ovalada. Aquesta embolcall natural \u00e9s el que li dona la forma caracter\u00edstica i part del seu nom.<\/li>\n<li>La pe\u00e7a es cou durant hores dins un calder\u00f3 gros, seguint els temps i les t\u00e8cniques pr\u00f2pies de cada fam\u00edlia, per evitar que la pell es rompi i que les costures s\u2019obrin.<\/li>\n<li>Una vegada cuit, es deixa refredar i reposar. Segons el m\u00e8tode d\u2019elaboraci\u00f3, es pot penjar en un lloc fresc i adequat per afavorir-ne l\u2019assecatge i la conservaci\u00f3.<\/li>\n<\/ol>\n<p>El <strong>camaiot<\/strong> \u00e9s un producte amb molta personalitat i no necessita grans elaboracions per gaudir-ne. Es pot menjar tallat a <strong>rodanxes<\/strong>, amb un bon <strong>pa amb oli<\/strong> o un <strong>llonguet<\/strong>, o a la <strong>planxa<\/strong>, amb les rodanxes una mica m\u00e9s gruixades.<\/p>\n<p>La sobrassada \u00e9s, sens dubte, un dels grans s\u00edmbols gastron\u00f2mics de Mallorca, per\u00f2 no hem d\u2019oblidar que hi ha <strong>altres productes<\/strong> <strong>que s\u2019elaboren a partir del porc<\/strong> i que tamb\u00e9 formen part del nostre patrimoni gastron\u00f2mic, com el camaiot, els <a href=\"https:\/\/ramadersagrupats.com\/ca\/producte\/botifarro\/\"><strong>botifarrons<\/strong><\/a> i les <a href=\"https:\/\/ramadersagrupats.com\/ca\/producte\/llonganissa\/\"><strong>llonganisses<\/strong><\/a>.<\/p>\n<p>A <strong>Ramaders Agrupats<\/strong> coneixem la import\u00e0ncia que tenen les <strong>matances<\/strong> i tot el que representen per a moltes fam\u00edlies de Mallorca. Per aix\u00f2, volem ajudar-te a mantenir viva aquesta tradici\u00f3 i facilitar-te tot el que necessites per preparar els teus productes.<\/p>\n<p>En aquest v\u00eddeo t\u2019explicam tot el que necessites saber.<\/p>\n<\/div>[vc_separator align=&#8221;align_left&#8221; style=&#8221;shadow&#8221; el_width=&#8221;10&#8243;][vc_btn title=&#8221;MATANCES&#8221; link=&#8221;url:https%3A%2F%2Fwww.instagram.com%2Fp%2FDfDI6_Jio2W%2F&#8221;]<\/div><\/div><\/div><\/section>\n","protected":false},"excerpt":{"rendered":"Un producte amb molta hist\u00f2ria i amb sabor mallorqu\u00ed Arriba el moment de les matances, el porc torna a convertir-se en el gran protagonista de la gastronomia i la tradici\u00f3 mallorquines. \u00c9s una \u00e8poca en qu\u00e8 les fam\u00edlies es reuneixen per elaborar els embotits que gaudiran durant tot l\u2019any, seguint receptes i t\u00e8cniques que han passat de generaci\u00f3 en generaci\u00f3. Tot i que hi ha un producte que sol acaparar gaireb\u00e9 tota l\u2019atenci\u00f3, la sobrassada, de la qual ja vos v\u00e0rem parlar en un article anterior, el camaiot tamb\u00e9 mereix un lloc destacat. \u00c9s un embotit caracter\u00edstic, per\u00f2 per a moltes persones que venen a Mallorca encara \u00e9s un gran desconegut. Per aix\u00f2, coincidint amb la temporada de matances, volem tornar a posar-lo en valor i explicar com s\u2019elabora aquest producte tan especial de la gastronomia de les Illes Balears. Com s\u2019elabora el camaiot? Se seleccionen les parts del porc, combinant carn magra amb parts m\u00e9s grasses, com la papada o el xot. En moltes receptes tradicionals tamb\u00e9 s\u2019hi incorpora sang de porc, que contribueix al seu caracter\u00edstic color fosc. La carn es talla o es pica de manera gruixada, sense triturar-la en exc\u00e9s. Es mesclen els ingredients amb sal...","protected":false},"author":5,"featured_media":58771,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[117,241],"tags":[915,807,812,989,869,896],"class_list":["post-58757","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-receptes","category-tipic-mallorqui","tag-camaiot-ca","tag-gastronomia-local-ca","tag-mallorca-ca","tag-panxeta","tag-porc","tag-producte-local"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.6 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>El camaiot, l&#039;embotit tradicional durant les matances - Ramaders Agrupats<\/title>\n<meta name=\"description\" content=\"El camaiot de Mallorca, un embotit tradicional de les matences. 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