Sobrasada from Mallorca

The sobrasada from Mallorca is a sausage made from pork seasoned with salt, paprika and black pepper. It is stuffed into the animal’s own intestine and is left to mature slowly and over a long period of time. Sobrasada is a typical Mallorcan food that is very popular not only in the Balearic Islands…

The sobrasada from Mallorca has been made and consumed in the region for centuries. In winter it is usually eaten toasted, while in summer it is usually eaten raw or spread on bread. Its history, its artisanal production and its characteristic flavour have made it a distinctive product of the island: a typical product of Mallorca.

Etymology

Its name ‘sobrasada’ comes from the Italic word sopressata which, in turn, derives from sopressa, meaning minced (applied to sausage meat). On the island of Sicily, a traditional technique of preserving food from minced sausage meat known as soppressa was practised. From this area of the Mediterranean, the process (and the name) spread to the Iberian peninsula thanks to maritime trade, and from Valencia it spread to Mallorca, where it underwent a process of assimilation and specialisation over the years.

Sobrassada from Mallorca, a protected product

Sobrassada, beyond being an emblematic product of Mallorcan gastronomy, has become a symbol of the island’s cultural identity. Decree 136/1993, of 16 December 1993, approves the Regulations for the specific designation ‘Sobrasada de Mallorca’ and its Regulatory Council.

Sobrasada is made mainly from the meat of the Mallorcan black pig (Porc Negre) or other breeds of pig, salt, sugar, paprika and sometimes other spices. It is considered a raw, cured sausage, with a smooth, consistent texture characterised by its intense red colour, due to the paprika, and its semi-sweet, slightly spicy flavour.

Origin and history of Sobrasada de Mallorca

Sobrassada is a product that arose from efforts to preserve food during the Middle Ages. Despite its medieval origin (in the Arab-influenced eastern Mediterranean area), it is in Mallorca where it later developed and consolidated as a unique product thanks to its curing process and the incorporation of paprika as early as the 17th century (an ingredient of American origin), which gives it its characteristic red colour and a more intense flavour…

Types of Sobrassada from Mallorca

There are only two official types of Sobrassada from Mallorca protected by the Protected Geographical Indication (PGI) that guarantee authentic products:

The Sobrassada de Mallorca

And the Sobrassada de Mallorca de Porc Negre.

Slaughter in Mallorca

At this point, we would be guilty of impudent lying if we were to conceal the relationship between sobrasada and the killing of the pig. Sobrasada and other products of Mallorcan and Spanish gastronomy cannot be understood without taking into account the rearing of pigs destined for slaughter and the slaughtering ceremonies. Sobrasada is one of those products that reflects the history and culture of Mallorca, linked to the tradition of the slaughter and the ability to take advantage of local resources in an ancestral way.

The pig slaughtering process in Mallorca

Ancestral ritual: Slaughtering has been an act of family tradition rooted in Mallorcan culture for centuries. Tradition dictates that during the slaughter, the whole pig is used to make different products.

Preparation and slaughter: The pig is fattened for a year. It is reared extensively or semi-extensively. It is fed exclusively on island fruits and roots, which also influences the taste of the final product, and is slaughtered in winter to ensure better preservation of the meat.

Ritual and symbolic character: The slaughter is surrounded by rituals and superstitions, such as performing it on the full moon and respecting certain restrictions for women and men.

Social and festive component: The slaughter is a family and community gathering, where food and drink are shared and Mallorcan tradition and culture are celebrated. During these days (the celebration lasts several days) the men are in charge of slaughtering and butchering, while the women prepare the guts and the food. The women clean the intestines and stuff them with spice-cured mixtures, while the men prepare the sausages from the minced meat mass.

Butchering: After the pig has been killed and cleaned, the different parts are separated: hams, shoulders, tenderloins, loins, etc. Only then does the process of making Sobrassada de Mallorca begin.

The process of making Sobrassada de Mallorca

Sobrassada of Mallorca is the result of mixing the meat and bacon of Iberian pigs with a seasoning of spices, paprika and salt. In other words: the meat is minced and mixed with salt, paprika and other spices, creating a paste that is stuffed into the pig’s own guts.

Production process

Mincing of the meat: the meat and belly of the Iberian pig are selected and minced in small portions.

Mixing the meat and spices: The meat is mixed with the spices. Paprika, salt and other spices are added, giving the meat its characteristic colour and flavour.

Stuffing in casing: The mixture is stuffed into the natural casing of the slaughtered pig and carefully tied.

Curing of sobrassada: Sobrassada is a cured raw sausage. It is not subjected to cooking processes. It is left to dry in a controlled environment for several weeks, depending on the type of sobrasada to be obtained (short or long maturation). This is called the curing process.

In short: Sobrassada de Mallorca is much more than just a sausage. It is a product that represents the tradition, culture and flavour of Mallorca. Over time, sobrassada has become a symbol of Mallorcan gastronomy, recognised for its flavour and artisan quality.