A soft, spreadable paprika pork sausage from Mallorca, smeared on bread. It is documented since at least the sixteenth century, and the island’s humid air is what keeps it soft rather than drying it hard — the humidity is the recipe.
It is a raw fermented pork product deliberately kept moist, which removes the safety margin drying provides; it depends on hitting a pH target and on Mallorca’s specific humidity, and it is a PGI made only on the island.
What goes into it
- pork, with a very high proportion of fat
- salt
- pimentón, in quantity
- black pepper
- a wide casing
How it is made
Pork and a large proportion of fat are minced very fine, mixed with salt and paprika, and packed into wide casings. They hang in Mallorca’s humid air for one to six months, during which the sausage ferments and matures but never dries hard — the moisture in the air prevents it, which is why it stays spreadable rather than becoming salami.
How long it takes: one to six months depending on size
How it is eaten
Spread on bread, sometimes with honey, or melted onto potatoes and fish.
History
A Mallorcan speciality documented since at least the sixteenth century; the island’s humid air keeps it soft rather than dry, and it holds PGI status.
Frequently asked questions
What is Sobrasada?
Sobrasada is a charcuterie & cured from Spain: soft, spreadable paprika pork sausage from Mallorca, smeared on bread. A Mallorcan speciality documented since at least the sixteenth century; the island’s humid air keeps it soft rather than dry, and it holds PGI status.
How is Sobrasada made?
Pork and a large proportion of fat are minced very fine, mixed with salt and paprika, and packed into wide casings. They hang in Mallorca’s humid air for one to six months, during which the sausage ferments and matures but never dries hard — the moisture in the air prevents it, which is why it stays spreadable rather than becoming salami. It takes one to six months depending on size.
Can I make Sobrasada at home?
No, and the atlas gives no method for it. It is a raw fermented pork product deliberately kept moist, which removes the safety margin drying provides; it depends on hitting a pH target and on Mallorca’s specific humidity, and it is a PGI made only on the island.
What goes into Sobrasada?
Pork, with a very high proportion of fat, salt, pimentón, in quantity, black pepper, a wide casing.
How is Sobrasada eaten?
Spread on bread, sometimes with honey, or melted onto potatoes and fish.
