Sobrasada de Mallorca
Sobrasada de Mallorca carries protective geographical indication certificate (PGI 21/06/1996). The sausage must meet the following requirements: lean pork (30-60%), back fat (40-70%), pimentόn (4-7%), salt (1.8-2.8%), spices: pepper, rosemary, thyme, oregano. Sobrasada is a very popular sausage in Balearic Islands. As the name implies this sausage originates in the island of Mallorca. Sobrasada includes a lot of pimentón, when made with sweet pimentón only it is known as sweet sobrasada (“dulce”) and when hot pimentón is added it becomes hot sobrasada (“picante”).
|Pork, lean||380 g||0.83 lb|
|Pork belly||270 g||0.59 lb|
|Back fat||350 g||0.77 lb|
Ingredients per 1000g (1 kg) of meat
|Salt||22 g||3.5 tsp|
|Black pepper||2.0 g||1 tsp|
|Pimentón, sweet||60 g||10 Tbsp|
|Thyme, rubbed||2.0 g||2 tsp|
|Oregano, rubbed||2.0 g||2 tsp|
- Grind meat and fat through 5 mm (1/4 tsp).
- Mix ground meat and fat with salt and spices. Hold in refrigerator for 24 hours.
- Stuff into 40-100 mm pork casings.
- Dry at 15-18° C (59-64° F), 75-80% humidity for 30-45 days depending on the diameter of the sausage.
- Keep refrigerated.
Majorcan sobrasada is traditionally served on bread and topped with variety of spreads such as honey, sugar or apricot jam.