{"id":58636,"date":"2026-10-07T10:20:46","date_gmt":"2026-10-07T10:20:46","guid":{"rendered":"https:\/\/ramadersagrupats.com\/?p=58636"},"modified":"2026-10-11T18:21:43","modified_gmt":"2026-10-11T18:21:43","slug":"camaiot-mallorcan-cured-meat-ramaders-agrupats-felanitx","status":"publish","type":"post","link":"https:\/\/ramadersagrupats.com\/en\/2026\/10\/07\/camaiot-mallorcan-cured-meat-ramaders-agrupats-felanitx\/","title":{"rendered":"Camaiot, the cured meat that deserves more recognition"},"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;\">What it is, how it is made and how to enjoy it at the table<\/h2>\n<p><a href=\"https:\/\/ramadersagrupats.com\/en\/producto\/black-camallot\/\"><strong>Camaiot<\/strong><\/a> is one of the most distinctive and authentic <strong>cured meat<\/strong> products in <strong>Mallorcan<\/strong> cuisine. Traditionally handmade since the days of traditional pig slaughters, it is little known outside the island but an essential feature of any Mallorcan table.<\/p>\n<h4>What exactly is camaiot?<\/h4>\n<p>Camaiot is a cooked sausage made from lean pork, fat, blood and spices. Its name is no coincidence: <em>cama<\/em> means leg in Mallorcan, as traditionally the mixture was placed inside the animal\u2019s own leg skin and sewn up.<\/p>\n<p>The result is an oval, compact piece with a firm texture when sliced. Its dark-coloured filling is speckled with small pieces of white fat. Its appearance is unmistakable, and its rich, spicy flavour is unlike that of any other Mallorcan sausage.<\/p>\n<p>Outside the Balearic Islands, it is practically unknown, making it one of those products that only people who truly know the island can appreciate. However, we should aim to make it just as well known as sobrasada.<\/p>\n<h4>Camaiot ingredients<\/h4>\n<p>The <strong>traditional recipe<\/strong> varies slightly from one family to another, but the essential ingredients are always the same:<\/p>\n<ul data-spread=\"false\">\n<li><strong>Lean pork<\/strong><\/li>\n<li>Pork <strong>cheeks or jowl<\/strong><\/li>\n<li><strong>Pork blood<\/strong><\/li>\n<li><strong>Spices<\/strong>: black pepper, paprika, anise and, in some versions, nutmeg<\/li>\n<li>Salt<\/li>\n<\/ul>\n<p>When the pig-slaughter season begins, we\u2019ll explain how camaiot is traditionally made.<\/p>\n<h4>How is camaiot eaten?<\/h4>\n<p><strong>Thinly sliced, as a cured meat.<\/strong> This is the most common and most traditional Mallorcan way to enjoy it. It is cut into very thin slices, with the outer skin removed, and eaten as it is, preferably in a good <em>pa amb oli<\/em>: Mallorcan brown bread rubbed with ramellet tomato, extra virgin olive oil and salt. It is also delicious <strong>in a <em>llonguet<\/em><\/strong>, a classic Mallorcan bread roll. <strong>Grilled.<\/strong> Cut into slightly thicker slices and briefly cooked on both sides in a frying pan or on a griddle, camaiot develops a more intense flavour and a lightly caramelised outer layer that contrasts with its juicy centre.<\/p>\n<p>At <strong>Ramaders Agrupats,<\/strong> you\u2019ll find a wide variety of cured meat products. Place your <a href=\"https:\/\/ramadersagrupats.com\/en\/shop\/\"><strong>order online<\/strong><\/a> and have quality products delivered to your home so you can enjoy the flavours of Mallorca.<\/p>\n<\/div><\/div><\/div><\/div><\/section>\n","protected":false},"excerpt":{"rendered":"What it is, how it is made and how to enjoy it at the table Camaiot is one of the most distinctive and authentic cured meat products in Mallorcan cuisine. Traditionally handmade since the days of traditional pig slaughters, it is little known outside the island but an essential feature of any Mallorcan table. What exactly is camaiot? Camaiot is a cooked sausage made from lean pork, fat, blood and spices. Its name is no coincidence: cama means leg in Mallorcan, as traditionally the mixture was placed inside the animal\u2019s own leg skin and sewn up. The result is an oval, compact piece with a firm texture when sliced. Its dark-coloured filling is speckled with small pieces of white fat. Its appearance is unmistakable, and its rich, spicy flavour is unlike that of any other Mallorcan sausage. Outside the Balearic Islands, it is practically unknown, making it one of those products that only people who truly know the island can appreciate. However, we should aim to make it just as well known as sobrasada. Camaiot ingredients The traditional recipe varies slightly from one family to another, but the essential ingredients are always the same: Lean pork Pork cheeks or jowl...","protected":false},"author":5,"featured_media":58650,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[746,242],"tags":[919,803,897,813,1082],"class_list":["post-58636","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes","category-typical-mallorcan","tag-camaiot-en","tag-local-gastronomy","tag-local-product","tag-mallorca-en","tag-pig-slaughter"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.6 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>The taste of Mallorca lamb on your table - Ramaders Agrupats<\/title>\n<meta name=\"description\" content=\"Discover Mallorcan camaiot, its traditional ingredients and how to enjoy this unique sausage 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