If I had to invent a measurement for "how Mallorcan something is” which I might call the MallorquinMeasure (should I patent that?) then Sobrasada would be right up there with Tumbet, Ensaïmadas and Bunyols. Made from pork, this spreadable meat paste has a distinctive red colour that comes from the addition of Paprika, produced by grinding the Tap de Cortí variety of red pepper that is cultivated and processed only in Mallorca.
Here, it's rare to find a household without Sobrasada in the pantry. The locals are passionate about using this sausage in their cooking, often serving it on crusty Pan Cristal with a little honey or incorporating it into other dishes for added flavour.
What does Sobrasada look and taste like?
Imagine a pâté that is a reddish brown colour, spreadable and tastes something like Chorizo and you will not be far from the mark. The flavours are complex with a combination of sweet, savoury and spicy.
How is Sobrasada made?
Selected pork meat is seasoned with paprika, black pepper and salt and then stuffed into a natural casing before curing. It should be noted, however, that the PGI (Protected Geographical Indication) defines two types of Sobrasada; PGI Sobrasada de Mallorca and PGI Sobrassada de Mallorca de Porc Negre (Black Pig)
PGI Sobrassada de Mallorca: Made in Mallorca and using pork of any breed.
PGI Sobrasada de Mallorca de Porc Negre: Made in Mallorca exclusively with native pork meat. The pig of this breed is very similar to the Iberian pig and has been raised and fattened on the island following traditional techniques.
A brief history of Sobrasada
The origin of this product comes from the need to find a method to store food for long or indeterminate periods of time. With the success of other preservation techniques such as salting, the technique of stuffing meat products was born.
This product arrived on the island of Mallorca when the Roman Empire controlled the Mediterranean and at that time food preservation techniques were developed.
The name Sobrasada comes from Sicily. A technique known as "sorpessa" was practised which means pressed and applied to stuffed meat. This technique was developed in Mallorca from the 16th century, when an important tradition of pork butchery was established. A few years later, Sobrasada became a common method of preservation. This product is rooted in the culture of the region in the seventeenth century, at which time it became a characteristic product of the area. At the end of the century, red paprika was added, giving the Sobrasada its characteristic reddish colour.
How can I use Sobrasada in the kitchen?
Pa amb tomàquet
Spread Sobrasada on toasted bread, top with tomato slices, and drizzle with olive oil.
Tapas
Serve Sobrasada as a tapas dish with crackers, crostini, or crudités.
Sandwiches
Add Sobrasada to sandwiches for a flavourful twist. Try pairing it with Manchego cheese or ham.
Pasta
Mix Sobrasada with pasta, cherry tomatoes, and basil for a quick and easy dinner.
Grilled meats
Spread Sobrasada on grilled meats like chicken, pork chops, or sausages for added flavour.
Pizza
Use Sobrasada as a topping on your homemade pizza, paired with mozzarella cheese and fresh vegetables.
Try these dishes:
How do I store Sobrasada?
The perfect place to store Sobrasada is in a dark, cool and airy pantry where it will easily keep up to a year (keep an eye on the expiry date). Once you have opened the outer casing you might want to place in the fridge, especially in the summer, but remember to wrap with plastic film or a cotton cloth to prevent it drying out. It is also perfectly acceptable to freeze or to remove the outer casing completely and place the Sobrasada in a plastic container in the fridge.
Where can I buy the best Sobrasada in Mallorca?
LA LUNA
Sobrassada de Mallorca
Av. d'Astúries, 4,
07100 Sóller,
Illes Balears
Website
Sobrasados Online Shop
Calle y Ramón y Cajal 13
07011
Palma de Mallora
Illes Balears
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