Sausage & meat specialities
Botifarró and camaiot: sausage specialities of the matances
Alongside the famous sobrassada, Mallorcan butchers' shops sell two other sausages that come from the same pig slaughter: botifarró and camaiot.
In brief
Botifarró and camaiot: sausage specialities of the matances
Botifarró is the Mallorcan black pudding made from pig's blood, bacon fat and spices; camaiot consists of coarsely cut pork, bacon fat and a little pig's blood, seasoned with salt and pepper and traditionally stuffed into pig skin or a pig's stomach. Both are traditionally made at the winter matances, the household pig slaughter.
Botifarró: Mallorcan black pudding
Botifarró is made from pig's blood, bacon fat and robust spices such as black pepper and sometimes fennel seeds, and is then scalded. The seasoning distinguishes it from the Catalan botifarra negra.
It is served grilled or fried, often as part of a meat platter together with sobrassada and llonganissa.
Camaiot: the cooked sausage of the matances
Camaiot – also spelt camallot – is made from coarsely cut pork, bacon fat and a little pig's blood, seasoned with salt and black pepper and traditionally stuffed into the skin of a pig's leg or a pig's stomach, which gives the sausage its squat, round shape.
It is then cooked for several hours. Like botifarró, it is traditionally made at the matances. It is eaten cold, cut into slices.
The matances as its origin
Both sausages come from the matances, the winter household pig slaughter at which families and neighbours process a pig together. Sobrassada and llonganissa come from the same tradition.
The best places to buy botifarró and camaiot are artisan butchers (carnisseries) inland or weekly markets.
Practical tips
- For the flight home, have them vacuum-packed and put them in your checked luggage.
- In butchers' shops, ask for locally made products, not just for the name.
- Botifarró is eaten warm, camaiot cold in slices.
- If you want to understand the tradition, read up on the matances in winter.
Good to know
Price ranges, opening hours and airline rules change. We only give verifiable features and orders of magnitude – check details directly with the seller or your airline before you buy or fly.
Product knowledge
The specialities on this topic
Sausage & ham Traditional Centre of the island / Inca
Botifarró
Mallorcan black pudding
Dark black pudding with its own spice blend, from the matances.
- Ingredients
- Pig's blood, bacon fat, black pepper, spices
- Dietary
- contains lard · gluten-free
- Price range
- Price per kilo in the low double digits
- Where to buy
- Butchers (carnisseries), weekly markets inland
- Flying
- Vacuum-packed in your suitcase; no problem within the EU for personal use.
Last checked: September 2026
Sausage & ham Traditional Centre of the island / Inca
Camaiot
Cooked sausage of the matances
Coarse-cut, cooked sausage in pig skin or a pig's stomach, traditionally made at the matances.
- Ingredients
- Pork, bacon fat, pig's blood, salt, black pepper
- Dietary
- contains lard · gluten-free
- Price range
- Price per kilo in the low double digits
- Where to buy
- Butchers inland, weekly markets in wine villages
- Flying
- Vacuum-packed in checked luggage; not practical in hand luggage.
Last checked: September 2026
Price ranges, opening hours and airline rules change. We only give verifiable features and orders of magnitude – check details directly with the seller or your airline before you buy or fly.
| Product | Hand luggage | Suitcase | Note |
|---|---|---|---|
| Botifarró | no | yes | Vacuum-packed in your suitcase; no problem within the EU for personal use. |
| Camaiot | no | yes | Vacuum-packed in checked luggage; not practical in hand luggage. |
Frequently asked questions
What is the difference between botifarró and camaiot?
Botifarró is a black pudding with bacon fat and spices; camaiot is a cooked sausage of coarse-cut pork, bacon fat and a little blood in pig skin or a pig's stomach.
Can you take botifarró and camaiot back to Germany?
Within the EU you can take them for private personal use. Vacuum-packed in checked luggage, not in hand luggage.
Where is the best place to buy both sausages?
At artisan butchers inland and at weekly markets, where local production is the norm.
More topics
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Sobrassada
Bright red, spicy, spreadable and steeped in Balearic tradition: Sobrassada de Mallorca is a sausage culture with protected origin. Find out how to recognise genuine top quality.
-
Porcella
Crisp as crisps on the outside, butter-soft inside: porcella is Mallorca's answer to classic suckling pig – traditionally eaten at Christmas, but available all year round in the cellers of the island's centre.
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Taking specialities home
Ensaïmada boxes under your arm, sobrassada in your suitcase and olive oil in your luggage: so that your culinary souvenir shopping does not end at security, we explain the official flight and customs rules.
Related
- Binissalem Wine village in the centre of the island
- The island's weekly markets Butchers' stalls with local sausage
Next steps
Image credits: Sobrassada de Mallorca: Photo Juan Emilio Prades Bel, CC BY 4.0, via Wikimedia Commons