Sobrasada is a Mediterranean cured sausage that, thanks to its quality and flavour, has become a symbol of the Balearic Islands. Although we usually see it spread on bread — the simplest and most classic way to enjoy it — here we aim not only to discover its history and secrets, but also to tell you how to eat sobrasada in more original ways without losing a single bit of flavour.
Where does sobrasada come from?
Sobrasada is an Iberian sausage, meaning a raw cured meat product. Sausages emerged from the need to extend the shelf life of meat before refrigeration existed. At some point in ancient times in the Middle East, people began to stuff animal meat into its own intestines to preserve it, a technique that reached our islands with the Roman Empire.
However, sobrasada itself is not of Balearic origin but Italian, more specifically Calabrian, where it is known as 'nduja. The tradition in the Spanish islands, more specifically in Menorca, dates back a very long time. In fact, there are records of pork consumption dating back to Talayotic times.
But sobrasada as we know it today had to wait centuries to be prepared. Why? Because one of its essential seasonings, which gives it that characteristic reddish-orange colour, is paprika. And paprika did not arrive in Europe until colonists brought it from America.
Not all sobrasada is truly sobrasada!
Sobrasada is a raw cured sausage made from selected Iberian pork, seasoned and stuffed into the animal’s own casing and left to mature over a long process. Beyond this, there are many poor imitations best avoided.
But what makes sobrasada from the Balearic Islands special? While Mallorca sobrasada holds the PGI (Protected Geographical Indication), there are also natural factors such as the climate and the geography that give this sausage its unique nuances and its intense yet delicate flavour.
The proximity of our fields to the sea — and therefore to the sea salt — as well as the Tramontana, the strong northern wind, are some of the natural conditions that determine essential characteristics of the region’s artisanal products. Although in the past each region — even each family — had its own tradition for making sobrasada, today there are specific parameters, such as percentages of fat and lean meat, salt or paprika, that must be respected in its production.
Types of sobrasada
Different types of sobrasada are made in the islands. Let’s take a look at this exquisite catalogue:
- Arrissada: weighs around 1 kilo and is the most traditional of all. It has a medium curing period and can be eaten raw or cooked.
- Semiarrissada: similar to arrissada but weighs roughly half as much and its curing process lasts between 6 and 12 weeks.
- Bisbe: this impressive piece weighs between 4 and 10 kilos and is stuffed into the pig’s stomach. Its size requires a long maturation process of 6 months to a year.
- Llonganisa: stuffed into the small intestine, it usually weighs around 350 grams and measures approximately 50/60 centimetres in length. It is the first to be eaten a few weeks after production and is usually grilled or fried.
- Bufeta: semi-spherical in shape, it cures for around 4 months and weighs between approximately 2.5 and 4 kilos.
- Poltrú: its rounded shape comes from the caecum in which it is stuffed, as we