A Menorcan gastronomic delicacy, this sausage is similar to botifarró in Catalonia and known as cuixot in Ciutadella. It is made with minced pork, blood, black pepper, a little paprika, some aniseed and fennel. The 'camaiot' or 'cuixot' is stuffed into a 'meat' or pork leg. Hence its name.