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Palma de Mallorca (Spain)
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Meat
Food Flavour DNA
Nutritional Values
450kcal
13gProtein
1gCarbs
43gFat
1gFibre
100 gServing
* Per serving · 100 g. May vary.
Mallorcan Sobrassada
How to order / say it
Say it
Sobrassada Mallorquina — [soh-BRAS-sah-dah mah-yor-KEE-nah]
Order
I'd like the Mallorcan Sobrassada, please.
Locally
Me gustaría la Sobrassada Mallorquina, por favor.
Say locally
A cured pork sausage seasoned with paprika.
Why try it?
This iconic cured sausage highlights the intricate preservation techniques of the island. It reflects the historical influences of trade and agriculture on Mallorca's culinary practices.
How it tastes
Sobrassada has a soft, spreadable texture and a deep red color due to the paprika. It offers a smoky, mildly spicy, and savory flavor, with an earthy scent from the spices.
Origin & History — first documented: 1500
Sobrassada has been made since the Middle Ages, adapting methods from Mediterranean trading cultures. Initially a means to preserve meat, it quickly became a cultural specialty and a testament to Mallorca's resourcefulness.
Recipe
Ingredients
- 🥩 500 g pork
- 🧂 20 g paprika
- 🧂 20 g salt
- 🧂 5 g black pepper
- 🧂 3 g cayenne pepper
- 🧄 2 cloves garlic
Method
- 1 Grind the pork and mix with spices, salt, and minced garlic.
- 2 Stuff the mixture into casings, form into desired shapes.
- 3 Hang in a cool, dry place to cure for 1-2 months.
- 4 Slice and serve on bread or as part of a charcuterie board.
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