Sobrasada sausage: the main distinctive feature of Mallorca

The most “main” pork dish for Majorcans will be Sobrasada sausage. The Balearic Islands are a region of Spain where they do not make jamon.

Therefore, Majorcans invest their unspent love for jamon production in the production of the meat legend of Majorca – sobrasada sausage.

Sobrasada is one of the oldest products of the islanders and has a protective certificate for the use of the name and the geography of production. Sobrasada is made from pork meat ground with lard (about 96%), salt and red pepper. Natural washed intestines are filled with minced meat, the sausages are tied with a rope and hung under the roof for several months until ready.

Sobrasada can be sweet or spicy, depending on the type of pepper that is added to it. It can also be made from regular pork and a special race of black pigs that live on Majorcan pastures. Majorcans happily eat this pate-like sausage both on its own and as an addition to various dishes.