Sobrasada mallorquina

Mallorca, Balearic Islands

The spreadable cured sausage of Mallorca — raw ground pork seasoned with pimentón (sweet and hot), salt, and black pepper, stuffed into natural casings and dried for 30-120 days depending on size. Unlike most Spanish cured meats, sobrasada is soft, almost paste-like, and is spread on bread, used in cooking, or melted over honey as the definitive Mallorcan breakfast. The pimentón content is extremely high — 35-40% of the total weight of spices — which acts as a preservative through the antioxidant properties of the paprika. The fat content is also high: sobrasada is rich, unctuous, and deeply coloured red-orange. The breed of pig traditionally used is the Porc Negre mallorquí — the Mallorcan black pig.

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