s'Aturadeta — La parada que lo tiene todo | Menorca
Menorca Artisan Sobrasada | Traditional Menorcan Cured Meats — s'Aturadeta
Artisan sobrasada from Menorca — cured sausage with smoked paprika Artisan · Km 0
Menorca sobrasada Sobrasada — detail Artisan cured meats Menorca Sobrasada s'Aturadeta shop
Artisan cured meats · Menorca

Menorca Sobrasada
and artisan cured meats

More rustic, more intense than any other. Made with smoked paprika and slow-cured in the island air. Alongside it, the cured meats that define Balearic charcuterie: carn i xua, botifarró, cuixot and camot.

Artisan Km 0 · Menorca Free vacuum-packing

Add it to your gourmet basket

Combine your favourite sobrasada with cheese, wine, gin, honey and salt in a personalised basket.

Build my gourmet basket or buy it directly in store
Four cured meats

Menorcan charcuterie, in full

Each piece tells a different part of the island's tradition. From the spreadable sobrasada to the firm cuixot.

Sobrasada

Raw cured sausage made with pork and smoked paprika. Spreadable, intense, slow-cured for depth of flavour. For spreading, heating or pairing with honey and cheese.

The star

Carn i xua

Cured sausage of lean pork and back fat. Firm and flavoursome, perfect for slicing thin. The ideal companion to Menorcan pa amb oli.

Cured

Botifarró

Menorcan black pudding with local spices. Eaten boiled, fried or grilled. A deep flavour that connects with the island's most ancient cooking.

Traditional

Cuixot

Menorcan cooked ham, tender and mild. Less known than sobrasada but just as authentic. Perfect for sandwiches and summer salads.

Menorcan
Artisan sobrasada from Menorca — traditional production
The story

The sobrasada that only tastes of Menorca

Sobrasada arrived in the Balearics centuries ago, probably from Italy. But in Menorca it became something different. The island's climate — more humid, windier than Mallorca — and the tradition of the Menorcan matancers gave it a more rustic, intense character.

The process is simple in concept and complex in execution: selected lean pork, back fat, smoked paprika, salt and spices. It is stuffed into natural casing and hung to cure in the open air for weeks or months depending on its thickness.

The result is that spreadable texture and deep red colour unlike any other sobrasada. Alongside it, Menorcan charcuterie offers carn i xua, botifarró and cuixot — pieces that have been on the island's tables for generations.

Who makes it

Our charcutiers

Menorcan artisans who work with time-honoured recipes, without rushing.

T

Embotits Trebaluger

Menorca

Sobrasada and artisan cured meats made with Menorcan pork and traditional recipes. One of the benchmarks of the island's charcuterie.

R

Raima

Menorca

Artisan production with local ingredients. Natural curing in the tramuntana wind for a sobrasada with its own character.

Pairings

How to eat sobrasada?

🍯
Warm with honeyBaked 5 minutes on a clay tile. The Balearic classic that never disappoints.
🧀
With aged Mahón cheeseOn a wedge of aged cheese. Two Menorcan icons in a single bite.
🍞
Pa amb oliBread rubbed with tomato, olive oil and a generous layer of sobrasada. Menorcan perfection.
🥚
With fried eggsA traditional Menorcan breakfast or dinner. Simple and satisfying.
🫓
On Menorcan cocaAs a topping on the traditional vegetable flatbread. Flavour with history.
🍷
With red wineA Merlot from Binifadet or Binitord to round the moment off perfectly.
Frequently asked questions

Everything about Menorcan sobrasada

If you have more questions, visit us in store and we will cut you a sample on the spot.

Yes. Sobrasada is a cured sausage that travels perfectly without refrigeration. At s'Aturadeta we vacuum-pack it for free so it does not leak in your luggage and keeps for days without any problem.

Menorcan sobrasada tends to be more rustic and intense, its character shaped by the island's humid, windy climate. Both use pork and paprika, but the proportions and curing vary. Both are worth trying.

Whole and unopened, several months at room temperature in a cool, dry place. Once opened, it keeps for weeks in the fridge. Vacuum-packed, even longer. It is one of the easiest products to transport and store.

Both ways. Spread raw on bread is the classic. But warm — baked or pan-fried — with honey is a completely different experience. It is also used in cooking: with eggs, on flatbreads, in stuffings and even in desserts.

Of course. In all our shops you can ask for a sample of any variety that interests you. It is the best way to find your favourite before deciding what to take home.

Gourmet basket · collect in store

Take home the finest sobrasada
from Menorca

Combine your favourite sobrasada with Mahón PDO cheese, Menorcan wines, gin, honey and salt in a personalised basket. We prepare it vacuum-packed for collection at any of our shops.

Build my gourmet basket More local produce
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