Sobrasada, a natural delicacy from Mallorca

Sobrasada, a natural delicacy from Mallorca

In this post we tell you what you need to know if you are going to buy sobrasada: what its ingredients are, how it is made and how to present it.

What is Sobrasada de Mallorca?

Most first-time visitors to Spain have never heard of it, but sobrasada is a typical delicacy of Mallorca and the Balearic Islands. It is a sausage made with pork, bacon, paprika, salt and natural spices such as pepper, rosemary, thyme and oregano. Authentic Majorcan sobrasada does not contain any colouring agents, as it is the paprika that gives it its characteristic reddish-orange colour. We recommend that you check this on the label if you are going to buy sobrasada.

How is Sobrasada de Mallorca made?

Authentic sobrasada de Mallorca is made by mincing the meat and seasoning it with paprika, salt, pepper and selected spices. The mixture is then stuffed into natural pork casings. Finally, the sobrasada is cured. During this phase, the sausage undergoes a slow transformation consisting of the fermentation of the mixture, which loses some of its initial moisture until it acquires its typical texture and flavour.

How is Sobrasada de Mallorca eaten?

Although sobrasada looks like a sausage, similar to chorizo, it has a much softer texture that invites you to serve it spread on bread instead of slicing it. Sobrasada is used in countless recipes in Mallorcan cuisine, but it is most commonly served spread on toasted white bread together with a soft cow's cheese, such as Menorcan Mahón cheese, or with a little honey.

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Oche Aranda is a Spanish chef, born in Malaga. Trained in several of Spain's best restaurants, such as El Cortijo in the 5 Stars Hotel La Bobadilla (Granada) or Los Girasoles in Alicante. He has also worked with the prestigious Chef Jean-Claude Bourgueil in his restaurant 'Im Schiffchen' in Germany and has been a lecturer in the School of Hospitality in Seville. After accumulating all this experience he decided to lead his own project, opening the restaurant 'el Hans' in Vienna, with which he was awarded with a kitchen hat from the renown Gault-Millau Guide.
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