Recipes From Mallorca

Thai Food Recipes : » Mallorca Food – Sobrassada

Sobrassada is a cured sausage meat which is one of the most typical and most particular of Mallorcan foods. Originally sobrassada was always made during the ‘Matanzas’, the pig slaughter festivities which still take place every autumn. The meats are made into sobrassada and other sausages like butifarrón so that they will keep during the winter months. Sobrassada is made of minced pork mixed with paprika, pepper and other spices, depending on the desired taste. The blend is put inside a pork intestine which is sown up with string and left to hang for up to twelve weeks of curing.

Sobrassada is of a very unique appearance, each sausage has a distinct shape and it is always a very piquant red, which is surprisingly a fully natural colour produced by the blend of ingredients. There are various types of Sobrassada; all with distinct names; Rizada, Bufeta, Poltru, and the most impressive of all is the Bisbe, which means Bishop in Mallorcan and can weigh up to 30 kilos. The name sobrassada has a clear connection with the Italian sausage ‘Soprassata’, but it is not known whether its Italian relation is a predecessor or descendant of the Mallorcan version.

Sobrassada is eaten both cold and hot. The most base way of enjoying it is by spreading it on some toasted Mallorcan bread, but it is always served fried with honey or quails eggs, as a topping for ensaimadas during Carnaval, as a filling for pastries, and it is becoming more and more base to find it as one of the ingredients in a gourmand recipe.

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