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El sabor de Menorca

Menorca, petite and neat, a bastion of tranquility on a smooth blue horizon. And amid this ever more genuine spirit, its people. People who works just like the island itself exists: without hurrying, but without taking pause. Perhaps this is why foods made there still have the nurtured and cosseted nature of this very special place. Menorca is a story of love for nature. This admiration has been recognized by UNESCO, which has granted the island the status of Biosphere Reserve.

PROCESO DE ELABORACIÓN
NUESTROS QUESOS

The semi-cured cheeses will have remained in the cellars for a minimum of two to three months and cured cheeses from six to eight. Those that have been ripened for over 12 months will become Limited Production Special Reserve and they are distinguished by their body, their character and their balance, in addition to that characteristic touch of Menorcan flavour.

AGED CHEESE GRAND RESERVE

Maturing period: from 12 months.

Cured cheese made by hand from raw milk. Artisanal maturation in our cellars; crumbly paste with an intense flavour. Format: exclusively the whole piece. Maturing period from 12 months.

CURED CHEESES

Maturing period: between 6 and 12 months.

Cured cheese made by hand from raw milk. A delicacy for cheese lovers. Its texture is firmer and harder; it is less elastic and when matured for a long time it is brittle and flakes when sliced. The taste and the aroma are highly developed, complex and intense, with a long persistence in the mouth. It is reminiscent of aged wood, tanned leather or maturing cellars.Format: Whole piece, piece ¼ and piece 1/8.

SEMI-CURED CHEESES

Maturing period: between 2 and 5 months.

Semi-cured cheese made by hand from raw cow’s milk.The rind of this handmade cheese is light brown in colour. It has a firm texture and is easily sliced. The lactic flavour and aroma is stronger, somewhat reminiscent of butter and toasted nuts (hazelnuts). It has a medium persistence in the mouth and has developed the typical “bouquet” of Mahón-Menorca.

SOFT FARMHOUSE CHEESE

Maturing period: from 3 weeks after production up to 2 months.

Soft farmhouse cheese, made by hand from raw cow’s milk. Pale yellow paste with a thin rind. Mild flavour.Format: Whole piece.

FRESH FARMHOUSE CHEESE

Maturing period: from 2 to 28 days.

Fresh cheese made by hand from pasteurised milk. Weekly production at our farms. White paste with a very mild flavour. Format: Vacuum packed, whole piece. Expiry date 28 days after production.

NUESTROS EMBUTIDOS

Sobrasada Casa Menorca is made with lean pork and bacon from pigs reared in Menorca, and made using the Menorcan handmade system.

SOBRASADA BLACK LABEL

Maturing period: between 3 and 6 months

Sobrasada Black Label is made using the Menorcan system with high quality spices. The maturing period is longer than the Cured sobrasada, between 3 and 6 months.
Format: whole piece

CARN I XULLA

Maturing period: between 30 and 60 days

Carn i Xulla is a typical and exclusive product from the island of Menorca, made using the Menorcan handmade system. The spices are special to this type of charcuterie product and it does not contain red paprika.
Format: whole piece.

CURED PULTRU SOBRASADA

Maturing period: between 3 and 6 months

Cured pultru sobrasada is made using the Menorcan handmade system with high quality spices. The maturing period is longer, between 3 and 6 months, with a very different taste and texture.
Format: whole piece or in portions vacuum packed.

CURED SOBRASADA

Maturing period: between 30 and 70 days

Cured sobrasada Casa Menorca is made with high quality spices. Maturing period: between 30 and 70 days. Made using the Menorcan handmade system.
Format: whole piece.

If you wish to contact us,

There are three ways of doing so

1. Send an email to info@casamenorca.eu

2. Call us on 695 560 409

3. Complete the following form