Camot: Sweet Potato Sobrasada, Menorca’s Most Unique Variety
Among the formats of Menorcan sobrasada there’s one you won’t find off the island: camot. It’s sobrasada blended with sweet potato, a combination that softens the sausage and gives it a sweet edge that surprises first-time tasters.
What camot actually is
Camot is made the same way as traditional sobrasada — lean pork, fat, paprika and salt — but with cooked, mashed sweet potato worked into the mixture before stuffing. The result is a lighter-coloured sobrasada, with an even more spreadable texture and a flavour where the sweet potato’s sweetness softens the paprika’s kick.
It’s a resourceful recipe rooted in traditional Menorcan cooking, where sweet potato has always been an abundant seasonal crop on the island. Stretching the meat with sweet potato didn’t just change the flavour — it also made the sausage go further during the old-style matances.
How it differs from regular sobrasada
- Colour — more orange, less deep red than classic sobrasada
- Flavour — softer and slightly sweet, with less emphasis on the heat
- Texture — even creamier, almost spreadable straight from the fridge
- Curing — with a lower meat ratio and more moisture from the sweet potato, it’s eaten fresher than long-cured pieces
How camot is eaten
It’s served the same way as regular sobrasada: spread on toasted bread, as a base for Menorcan coca, or alongside cheese and cured meats on a board. Its sweetness pairs especially well with strong-flavoured cheeses — a contrast that works beautifully with cured Mahón-Menorca cheese. It can also be lightly warmed for an even more unctuous texture, as in any baked sobrasada recipe.
Where to find it
Since it’s a limited production closely tied to the sweet potato season, not every shop stocks it year-round. At our shops in Mahón and Sant Climent we carry it alongside our other sobrasada formats whenever the charcutiers we work with make it. To check availability before you visit, message us on WhatsApp — we’ll confirm right away.
