This typical Menorcan sausage is prepared following traditional methods
Talking about “carn i xulla” from Menorca means talking about one of the most representative treasures of Menorcan gastronomy. This traditional cured sausage is more than just food: it is memory, land and culture. It originates from the annual pig slaughter and the island’s rural lifestyle, where families prepare their own sausages following recipes passed down through generations.
Its name says it all: “carn” (meat) and “xulla” (pork belly or fat). It combines lean meat and fat, seasoned with spices and traditionally stuffed. The foundation is simple: quality raw ingredients and expertise. From there, each producer defines their own balance. There is no single carn i xulla — only many personal interpretations.
Unlike milder or sweeter cured sausages, it stands out for its depth and intensity of flavour. It is a product with character, best enjoyed thinly sliced, allowing the craftsmanship to shine. It is eaten as is, in thin slices, letting the quality of the meat and the artisanal process speak for themselves.
At a time when consumers increasingly value authenticity and origin, carn i xulla represents a rooted, honest way of eating.
While nothing beats good bread with extra virgin olive oil and cured meats, today we’re presenting a very special recipe. Are you up for it?
Recipe: Carn i xulla Tartar
Ingredients
- 150 g carn i xulla
- 1 egg yolk
- 1 teaspoon mustard
- 1/2 teaspoon chopped capers
- 1/2 teaspoon chopped pickles
- 1 teaspoon finely chopped red onion
- A few drops of Worcestershire sauce
- A drizzle of extra virgin olive oil
- Freshly ground black pepper
- Salt to taste
- Toasted bread to serve
Preparation
- Remove the casing from the carn i xulla and finely chop the meat.
- In a bowl, combine the chopped carn i xulla with the red onion, capers and pickles. Add black pepper to taste.
- Whisk the egg yolk and slowly drizzle in the olive oil until emulsified and creamy. Add Worcestershire sauce, mustard and a pinch of salt. Mix well.
- Pour the emulsion over the meat mixture and stir until fully combined. Adjust seasoning if necessary.
- Using a ring mould, shape the tartar in the centre of a plate and gently press to compact. Carefully remove the mould. Garnish with microgreens and a few drops of olive oil.
- Serve with toasted bread.
