Sobrasada

Sobrasada, Mallorca’s distinctive raw cured sausage, has its origin in the historical need to preserve meat for long periods of time. The term derives from the Sicilian technique “soppressa” and was enriched with paprika after the 16th century, becoming an essential element of the island’s gastronomy.

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History

The Mallorcan sobrassada is a distinctive raw cured sausage from the Balearic Islands, where the combination of pork, salt, paprika and black pepper, stuffed into casings, has created a unique culinary tradition.

Its name comes from the Sicilian “soppressa”, reflecting its Mediterranean past and its evolution thanks to maritime trade. With the introduction of paprika in the 16th century, sobrasada acquired its characteristic red color and became an essential element in the Mallorcan pantry, consumed both fresh in winter and spread on bread in summer or as an ingredient in local dishes.

Sobrasada is traditionally made after the “matança”, an annual ritual of pig slaughter that takes place at the end of autumn and is an important social and family tradition in the Mallorcan countryside. The pork meat is minced and mixed with paprika, salt and other spices, and then stuffed into the animal’s intestine. This mixture is cured in the open air, taking advantage of the island’s climatic conditions, which are ideal for developing its unique flavor and texture.

The production of sobrassada follows a recipe regulated by the Mallorcan Specific Denomination, which balances lean meat with bacon and spices. This sausage is cured naturally, respecting traditions and adapting to the modern palate.

Over the centuries, sobrasada has been more than just a food: it has served as a reservoir of nutrients during the winter months and has played a starring role in island cuisine, appearing in a variety of dishes, from the most humble to the most sophisticated. Mallorcan sobrasada is today a symbol of the island, appreciated by locals and sought after by gourmets around the world for its deep flavor and versatility in the kitchen.

The production of sobrassada follows a recipe regulated by the Mallorcan Specific Denomination, which balances lean meat with bacon and spices. This sausage is cured naturally, respecting traditions and adapting to the modern palate, and in 1996, the EU recognized its uniqueness with the Geographical Indication. Sobrasada is more than a food: it is a legacy of the history and culture of Mallorca.

Sobrasada

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Sobrasada

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In Mallorca, sobrasada is much more than a sausage; it is a tradition with many faces. Here are some of the types of sobrasada you can find, each with its own character and special moment to be tasted:

Longaniza: The thinnest and the first to enjoy due to its fast curing process, stuffed in the small intestine.
Semirrizada: Medium-sized and very common, it is stuffed in the smallest parts of the large intestine.
Rrizada: Slightly larger than semirrizada, this is made with the large parts of the large intestine.
Medio cular: A large specimen that can weigh up to 3 kilos and is enjoyed raw.
Cular: Characterized by its curved shape and large size, it is stuffed into the last end of the large intestine.
Poltrú: It is stuffed into the first end of the large intestine, known as the cecum.
Bufeta: This sobrasada is stuffed into the urinary bladder and can reach 8 kilos. Ideal to eat raw or in stews.
Bisbe: The largest of all, stuffed in the stomach and famous for its layered curing, it offers from the most cured and dry on the outside to the most tender and raw on the inside, ideal for festivities.
Talec: Stuffed in the peritoneum of the mesentery, this variety can be eaten raw or stewed.

Each variety represents a unique part of Mallorca’s culinary culture, from the choice of cut to the method of curing, reflecting the expertise and preferences that have been honed over generations.

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Porc Negre de Mallorca, a unique breed for an exceptional gastronomic experience

Porc Negre Mallorquí, the native Mallorcan breed of pig, is fundamental for the elaboration of the famous sobrassada and traditional dishes that highlight its unique flavor and semi-free-range breeding.