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Sobrasada is a cured sausage typical of the Balearic Islands, especially Mallorca, made mainly from pork, paprika and salt. It is characterised by its soft texture, its intense reddish colour and its spiced flavour, slightly spicy depending on the variety. Unlike other cured sausages such as chorizo or salchichón, sobrasada is not sliced but spread, which is why it is ideal for enjoying on bread or in cooking.

Origin and history of sobrasada

Although today's sobrasada is distinctly Balearic, its origins date back to Roman times and to the age-old need to preserve meat after the pig slaughter. The word "sobrasada" comes from the Italian soprassata, meaning "pressed", a method once used to cure meat. With the arrival of paprika in Europe in the 15th century, following the discovery of America, the recipe took on its definitive form.

In Mallorca, sobrasada has become a cultural and gastronomic symbol; so much so that Sobrasada de Mallorca holds a Protected Geographical Indication (PGI), which guarantees its quality and authenticity.

Ingredients and production process

Traditional sobrasada is made with selected pork, especially lean cuts, and pork fat such as bacon fat. To this are added paprika —sweet or spicy—, salt and, on occasion, additional spices such as black pepper. The mixture is stuffed into natural casings and left to cure for weeks or months, depending on the size of the piece and the ambient conditions.

During the curing process, sobrasada gradually develops its characteristic flavour while losing moisture and gaining a smooth, spreadable quality. The smaller pieces are usually ready in a few weeks, while the larger ones —such as the traditional porc negre sobrasada— require months of curing.

Types of sobrasada

Although the best known is Mallorcan sobrasada, there are different varieties depending on the place of origin, the type of meat used or the intensity of the paprika.

• Sobrasada de Mallorca PGI: The most popular, made with white pork. It can be sweet or spicy.
• Sobrasada de Porc Negre: A gastronomic gem made with meat from the native Mallorcan black pig. Its flavour is more intense and its curing longer.
• Iberian sobrasada: Made in other regions of Spain using Iberian pork, which gives it a smoother texture and a deep flavour.
• Spicy sobrasada: With a touch of chilli or hot paprika that gives it a bolder character.
• Sobrasada for cooking: With a creamier texture, designed to be incorporated into recipes such as pasta, rice dishes or stir-fries.

Sobrasada suprema IGP Mallorca Crisol 500 gr.€10.57Sobrasada selección suprema Flor de Mallorca 900 gr.€14.99Sobrasada handcrafted Joselito 500 gr.€34.14

How sobrasada is enjoyed

The most common way to enjoy sobrasada is spread on bread, either on its own or with a touch of honey, which creates a delicious sweet-savoury contrast. It can also be warmed slightly to intensify its aroma and make it creamier.

It is also a versatile ingredient in the kitchen. Here are some ideas for enjoying sobrasada in recipes.

• Eggs with sobrasada: Add a little melted sobrasada to scrambled or fried eggs.
• Toasts or canapés: Combine it with goat's cheese or brie on a slice of crusty bread.
• Pizzas and empanadas: It brings a tasty Mediterranean touch to baked doughs.
• Pasta or rice: A little sobrasada dissolved in cream or stock makes spectacular sauces for pasta and risottos.
• Stuffed vegetables: Ideal for filling peppers, aubergines or courgettes.

Nutritional value and properties

Sobrasada is an energy-rich and very tasty food, although it should be enjoyed in moderation because of its fat content. That said, if it is made in the artisanal way and with quality ingredients, it can be part of a balanced diet.

Some nutritional characteristics (per 100 g):

• Energy: 450-500 kcal
• Fats: 40-45 g (of which saturated: 15-18 g)
• Protein: 10-15 g
• Carbohydrates: low or none

Paprika, as well as adding colour and flavour, contains natural antioxidants such as capsanthin and vitamin A.

Sobrasada in Mallorcan culture

In Mallorca, sobrasada is not just a gastronomic product, it is part of the cultural identity. The pig slaughter ("la matança") is a deeply rooted tradition on the island, where families gather to prepare various sausages, sobrasada among them.

There are also traditional Mallorcan recipes built around sobrasada, such as the coca de sobrasada with honey, arròs brut (a typical soupy rice dish), or the ensaimada filled with sobrasada, a sweet-savoury combination that surprises anyone who tries it for the first time.

Curious facts about sobrasada

• The largest sobrasada is known as "culana" and can weigh more than 4 kilos.
• The Mallorcan black pig is a native breed that lives semi-free and feeds mainly on figs and acorns, which directly influences the quality of porc negre sobrasada.
• Sobrasada is also made in Menorca, though with slightly different characteristics and without the PGI.
• In the old days, sobrasada was considered a very valuable commodity. Many families set it aside for special occasions or as a gift.

Your Spanish Shop: Enjoy the finest sobrasada without leaving home

At Your Spanish Shop we select the best Spanish gourmet products for you, and of course, sobrasada is one of our treasures! We know that not all sobrasadas are the same, which is why we choose traditional products from Mallorca that follow artisanal methods, respecting the curing times and using top-quality meat.

If you love sobrasada and want to enjoy it at the best price beyond our borders, buy your sobrasada online at Your Spanish Shop and savour the intense flavour of the finest Balearic sobrasadas.