If you are a lover of this spreadable sausage, at Gastronomic Spain you can buy a wide variety of Sobrasada de Mallorca. Unlike chorizo and cured ham, which has some presence abroad. Sobrasada de Mallorca is one of those Spanish sausages that is practically impossible to find outside of Spain.
Characteristics of sausage sobrasada from Mallorquina: What is sobrasada?
The Sobrasada Mallorquina is a raw cured pork sausage seasoned with salt, black pepper and paprika. It is a typical and traditional food of the Balearic Islands, where it originates and is consumed on a daily basis. It is characterized by its soft texture and its dark reddish color that it acquires due to the paprika that is used in its preparation and the curing and drying of this sausage. Later we will describe the different types of sobrasada from Spain that you can find, although I will tell you in advance that you can find it both stuffed in pork tripe and in tubs.
How is the sobrassada from Mallorca made?
The sobrassada from Mallorca is made from pork, mainly from the dewlap and the loin. Use fatty meats to add juiciness. It usually has a promotion of 65% lean and 35% fat. The breed of Mallorcan black pig is used, known as the Mallorcan black pig, which is the most common breed of pig in Mallorca. However you can use other breeds of pig such as. As we will see later, there is a certification for the sobrasada from Mallorca obtained from any breed of pig and that obtained from the black pig.
The production of the sobrassada de Mallorca has these three main phases, which we will explain below:
Chopping: In this first phase, the lean and pork bacon will be chopped very often until they reach a size of less than 6 mm. Chopping is usually done mechanically, although originally it was done manually.
Kneading: In the kneading phase we are going to mix the ingredients that make up the Mallorcan sobrassada, salt, pork, pepper and paprika. Mechanically, it is going to be kneaded until a homogeneous mass and a uniform reddish color is obtained. No artificial coloring can be used.
Sausage: The dough obtained from the kneading is mechanically stuffed into natural pork casing. They are usually very thick casings, although sobrasada candles can also be found, thus using thin pork casings.
Curing the Sobrasada from Mallorca
Unlike chorizo and blood sausage, this sausage is hung individually, the most common format usually weighs about 400 gr. although you can also find sobrasadas weighing more than 1 kg.
Once the sobrasada from Mallorca is stuffed, we will proceed to cure it. The healing time will be at least 1 month. Unlike other sausages such as chorizo, loin or salami, which has a more elaborate curing time. By curing the sobrasada for 1 month we will obtain that juicy, spreadable and tender texture of this peculiar sausage.
During the curing the sobrasada will acquire the characteristics and nuances that make it so particular, The texture of the brittle skin and that characteristic flavor. In addition, during this stage of the curing of the sausage, the necessary cleaning and care practices allowed by the PGI Sobrassada de Mallorca will be applied.
Origin of the sobrasada from Mallorca
The first historical reference found in Mallorquina sobrasada dates from the early 15th century. About the year 1403, of the End of the Middle Ages. It has oriental origins and like other typical Spanish products, such as Serrano ham; Sobrasada was made in order to extend the life of the pork and thus prevent it from spoiling.
Benefits of sobrasada from Mallorca:
Sobrasada is a fatty sausage, which is recommended to be consumed in moderation, however it provides many benefits such as:
It is a food very rich in vitamin B3
Does not contain sugar
It also contains vitamins A, K and B9
It is considered one of the foods with the most sodium
Regulatory Council IGP sobrasada from Mallorca:
The PGI Sobrasada from Mallorca is the regulatory council that is in charge of protecting and certifying the sobrasada de Mallorca certified as such. There are 2 protected certifications:
PGI Sobrasada de Mallorca: It is the sobrasada de Mallorca that is made from any breed of pig, not including black pig.
PGI Sobrasada de Mallorca with black pork: It is the sobrasada of black pork from Mallorca that is made from the native black porc ono in the Balearic Islands.
Offer and types of sobrasada from Mallorca
There is a wide range of Sobrasadas de Mallorca. Gastronomic Spain has a wide variety of Sobradas Mallorquina, we encourage you to try ours:
Sobrasada de Mallorca stuffed
The Sobrasada de Mallorca, with I.G.P. *, comes in a whole piece and with all the flavor of the Balearic Islands. This typical sausage has a very rich and special spicy flavor.
* Protected Geographical Indication
Spicy Majorcan Sobrasada
If you are a lover of sobrasada and spicy, this product will be the star of your dish. The spicy Majorcan Sobrasada, also with I.G.P. It is for the most daring. The traditional flavor of the typical Majorcan sobrasa, but with a hint of spice.
Sobrasada El Zagal in tub format
El Zagal sobrasada has the same characteristics as the previous two, but is sweet, like the sobrasada from Mallorca and comes in a tub format.
Organic Sobrasada from Mallorca
Due to new food trends and the care of the origin of the product and the benefits for human consumption, the organic sobrasada de Mallorca has appeared. This sobrasada certified that both in the food and the elaboration of the sobrasada organic products have been used. It is a very popular sobrasada.