Sobrasada, sobrasada Mallorca, Mallorcan, Iberian sobrasada … I’m sure I will leave a few more names, but these are the most common. You already know what I’m talking about, don’t you? Indeed, the sobrasada. It is one of the most traditional sausages in Spain, but especially from the Balearic Islands. Gastronomic Spain, in addition to offering you the sales and distribution service, will try to explain to you in this article, everything that any lover of sausages would want to know about sobrasada. If you are interested here you can buy our Mallorquina sobrasada.
What is sobrasada Mallorca?
Sobrasada from Mallorca is a raw cured sausage made from pork and seasoned with salt, black pepper and paprika. It is a typical and traditional food of the Balearic Islands, as well as the ensaimada. And you are also protected with a European Seal of Geographical Indication since 1996.
Among its characteristics, two of them are the most relevant and pronounced of this type of sausage. First of all, it is presented with a reddish / orange color due to the paprika. And secondly, it is a product that gives you the possibility to spread it on bread. This is due to the fat in the bacon, so the higher the amount of fat, the softer it will be and, therefore, the easier it is to spread.
Won’t you tell me that a sobrasada sandwich with a little Manchego cheese is not a wise choice for lunch?
Without a doubt, it is a hit and miss. Because it is delicious. But in addition to using it in bread, we can also make it in other ways, such as melting it to make an interesting recipe with melted sobrasada.
Canapes with sobrasada
One of the typical appetizers of the Iberian Peninsula is the sobrasada canapé. Simple and delicious. The bread is spread with peach jam and melted sobrasada. After a few minutes in the oven and voila, to lick your fingers.
How is Mallorcan sobrasada made?
Depending on the proportion of meat and fat, this typical sausage from Palma de Mallorca is made, but at Gastronomic Spain we will explain a first-rate home-made production of Mallorcan sobrasada.
First, the sausage must be made. Mix the minced pork with the other ingredients and the sausage in the guts.
Secondly, the previously cleaned guts are filled (either fine or thick) with vinegar, salt and plenty of water. The meat must be squeezed well so that there is no air pocket and they are tied with separations of about 20 to 25 cm.
Entering the second phase of the sobrasada production process, the curing, maturing and, finally, drying of the product takes place. During this phase, a slow transformation of the sobrasada takes place, which consists of the fermentation of the dough, which gradually loses part of the initial humidity.
In this way, it gives the sausage the typical texture and flavor of sobrasada.
In this way, we would already have a sobrasada ready for consumption.
Different types of sobrasada
Sobrasada is classified according to the size of the intestine or gut that contains it. The thinner it is, the sooner it must be consumed. Next we will show you the different types of sobrasada that you can find in the market.
1. Longaniza: it is sausage in thin intention, so it is the thinnest presentation within the sausages. It is characterized by being long and narrow. It is consumed before the rest.
2. Semi-curly and curly: for the first the finest parts of the large intestine are used, and for the curly, the thickest. They are the two most common, after the longaniza.
3. Pòltru: made with the cecum of the large intestine. Its weight is between 2 and 4 kg.
4. Bufeta: embedded in the urinary bladder.
5. Culana: the rest is differentiated by its curved shape, this is due to the fact that the last end of the large intestine is filled. Its weight is between 2 and 3 kg.
6. Bisbe: it is a giant sobrasada. It weighs between 4 and 30 kg. And it is usually eaten from the summer, when it is already cured.
Among all of them, one of the characteristics that unites them is curing by layers, where the outermost layer is more cured (and drier) and the inner layer is less cured (and cruder). In this way, they adapt to all tastes.
Sobrasada or ensaimada?
Surely if you have traveled to Mallorca, Menorca or anywhere in the Balearic Islands, you will have tried both the sobrasada and the ensaimadas. In fact, they are the two most typical products of this province.
Which one do you prefer? Are you salty or sweet?
Don’t worry because a combination of both can be done. The ensaimadas stuffed with sobrasada are a delight. And if you haven’t tried them yet, I don’t know what you’re waiting for.
But also, if you are a lover of breakfasts with ensaimadas, in our online store you can get them, just like sobrasada.
Iberian Sobrasada in Gastronomic Spain
Now that you know the types of sobrasada there are, you are an expert. At Gastronomic Spain we want to go further and in addition to offering the typical Iberian sobrasada Mallorca, we also offer other products.
1. The sobrasada from Mallorca, whole piece and with all the flavor of the Balearic Islands. You can meet her here.
2. Spicy Majorcan Sobrasada, just like the traditional one but with a hint of hot spices. A distinctive touch that will captivate spicy lovers. For more information, check our website.
3. Sobrasada from Mallorca in a tub. For those who love sobrasada appetizers, with the tub it will be easier and more comfortable.
Can you buy sobrasada Mallorca online?
Do you live abroad and don’t know where to buy sobrasada Mallorca online? We give you the solution.
Obviously if you travel to the Balearic Islands, on every corner you will find a store where you can buy sobrasada Mallorca, but what about online?
The best sobrasada from Mallorca is in our hands and we can take it directly to your home. In addition to these three sobrasada products, Gastronomic Spain also offers more than 800 products, such as Iberian hams, wines and an extensive catalog that you can find here. In addition, shipping is FREE throughout Europe. Check conditions.
