Sobrasada (Majorcan Spreadable Sausage)

Name: Sobrasada Mallorquina
Total time: P3W
Ingredients: 400 g Schweineschulter (mager); 600 g Schweinebauch / Rückenspeck; 28 g Nitritpökelsalz (NPS 0,5%); 40 g Pimentón de la Vera (süß); 15 g Pimentón de la Vera (scharf); 4 g Schwarzer Pfeffer (gemahlen); 2 g Rohrzucker

Spice MixPorkFermentingMedium3-8 weeks12-18 °CBeech

Sobrasada is a spreadable raw sausage from Mallorca with a characteristically high fat content and bright red color from Pimentón. The high fat content and fine grind enable the creamy, spreadable consistency. It is cold-smoked or fermented without refrigeration and is one of the best-known specialties of the Balearic Islands.

Ingredients(for 1 kg)

Pork shoulder (lean)400 g

Pork belly / back fat600 g

Curing salt (NPS 0.5%)28 g

Pimentón de la Vera (sweet)40 g

Pimentón de la Vera (hot)15 g

Black pepper (ground)4 g

Raw cane sugar2 g

Instructions

Meat Preparation & Mixing

1 day

Finely mince pork meat and fat separately through the 3mm plate. Add all spices and curing salt and knead into a homogeneous, paste-like mixture. Cover and mature for 24 hours at 4 °C in the refrigerator.

Filling

1-2 hours

Fill the mixture into pork small intestines (caliber 30-40) or pork bladders. Fill compactly and without air pockets, tie off and prick with a needle.

Fermentation & Maturation

3-8 weeks

Mature the Sobrasada at 12-18 °C and 80-85% humidity. Small pieces need 3 weeks, large pieces up to 8 weeks. The casing should shrink and feel firm. Check weekly for mold.

Pro Tip

The fat content should be at least 50-60% to keep the Sobrasada spreadable. Use only Spanish Pimentón de la Vera for the authentic smoky aroma.

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