The Sobrasada: Everything About This Typical Sausage from Mallorca

Mallorcans love it, and it is becoming increasingly popular among tourists and visitors. It is typically eaten with olive oil crackers, toasted bread, in a 'llonguet'—a typical local bun—and during Carnival, you can find it on 'ensaimadas' and 'cocas de tellades'—pieces of candied pumpkin and sobrasada—that are prepared in almost every household during that time.

Sobrasada is one of the most internationally recognized Mallorcan products, with origins like many other products: the initial intention was to preserve pork meat for a longer period.

To achieve this, the finest pork cuts, preferably from dark ones, were minced and processed into a paste. It was then seasoned with spices such as salt, pepper, or paprika.

Depending on the casing used for stuffing, sobrasada took the names of 'longaniza' or 'sobrasada rizada,' 'culana,' 'pultrú bufeta,' or 'bisbe.'

This traditional process continues today in home butcheries and industrial factories where it is mass-produced.

Sobrasada in Cooking

No longer limited to spreading on a piece of bread, high cuisine has embraced sobrasada as a luxury ingredient for sauces, meat fillings, and even savory foams and chocolates.

Renowned chefs such as Santi Taura, Adrián Quetglas, or Maca de Castro have incorporated it into both savory and sweet recipes.

In Mallorca, sobrasada is used in many dishes to add flavor and texture. For example, 'lomo con col' consists of pork loin filled with 'butifarrón' and sobrasada, wrapped in cooked cabbage leaves and cooked in a vegetable sauce where this cured meat makes a comeback.

It is also used in 'arrós brut' dishes, 'cocas de trampó,' stuffed squid, or meat pies. Modern recipes include steamed filled brioche, rice with sobrasada and spinach sauce, eggplant tatin, or crispies with various jams.

Where to Buy Sobrasada in Mallorca

While many families still make their own homemade sobrasada, there's no need to go from house to house to savor the best ones. Renowned factories produce it year-round due to high demand.

Embutidos La Luna in Sóller is one such place, with a century of experience in making all types of sobrasadas, specializing in black pig varieties. They produce, sell, and manufacture 'camaiot' and various types of pâtés.

Can Llompart is another traditional charcuterie in Mallorca, offering personalized service and shipping throughout the peninsula for those who miss it from Roqueta or new consumers who can't live without this cured meat.

Sa Teulera, a certified organic estate, produces and sells sobrasada using sustainable and high-quality processes. They have stores in Petra, Manacor, and Palma.

And After Purchase?

If it will be some time before opening, it's best to vacuum-seal it for preservation. However, if you plan to enjoy it within a few weeks, the spices it contains will help it preserve properly. The only thing that might change, as with most cured meats, is that it may dry out, depending on time and room temperature.

Once opened, it's best to use the same casing to protect the sobrasada and store it in the refrigerator. It can also be kept in a container or wrapped in plastic wrap.

Allow it to sit for about 20 minutes before eating to bring it to room temperature and unleash its full flavor.

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