This exquisite product is one of the islands’ most famous sausages. It is still made all over the islands and nowadays is registered under the Mallorcan Sobrassada geographical denomination.
Sobrassada is made with lean and fatty cuts of pork and its characteristic colour comes from the paprika used in making it, which is mixed with salt, pepper and the ground meat.
Once ready, it is stuffed into natural intestinal casing to be cured and fermented as the initial humidity
is lost. The curing time required is one month on average, but varies according to the size of the piece.
A second denomination of origin exists to differentiate sobrassada made from the island’s black pork.
