"Cuixot" -"Camot"- Artisan, by Embotits Raima

Cuixot", also called "camot", sausage elaborated in artisan process at the traditional way by Raima with selected meat of pigs from Menorca (porc faixat)

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The "Camot", which in Ciutadella of Menorca is called "Cuixot", is a sausage made with lean meat and blood of pigs reared in our island (porc faixat), minced -almost crushed- and mixed with spices (black pepper, paprika, cinnamon, anise or fennel). This mass is stuffed into pork rind, from the area of the leg (from which comes the name), is sewn by hand and baked long time to remove excess fat.

The flavor of this cold meat produced by Embotits Raima is not comparable to any other, and can only be achieved with an elaboration that preserves traditional patterns and that make this an almost artisan product.For consumption, is often cut into thin slices if desired eaten raw with bread and tomato, or in small blocks to make grilled or fried and cooked. Also presented as an aperitif.

 

Presented in piece ± 1.600 kg, with vacuum packaging.

 

Please note that due to the traditional process of preparation, may cause slight variations in these values.

  • Depth : ±8 cm
  • Height : ±25 cm
  • Packing : Vacuum
  • Weight : ±1,600 kg
  • Width : ±17 cm

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