Meats and Sausages
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”).
| Meats | Metric | US |
|---|---|---|
| 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 |
Instructions
- 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.
Notes
Majorcan sobrasada is traditionally served on bread and topped with variety of spreads such as honey, sugar or apricot jam.
