Sobrassada Mallorcan Style

Cut pork belly, shoulder and back fat into cubes and lightly freeze, then grind twice through the 4.5mm plate to achieve a fine, slightly pasty texture.

Thoroughly knead sea salt and both types of Pimentón de la Vera into the meat; the mixture must achieve a uniform red-orange color and hold together well.

Cover the seasoned mixture and let it rest in the refrigerator at 2-4°C for 12-24 hours so the flavors meld and the pimentón penetrates the mixture evenly.

Stuff the mixture firmly into pork casings (caliber 60-80 mm) or traditionally into pork bladders, tie the ends and ferment at 20-24°C and 90% RH for 48 hours.

Age the sausages in the curing chamber at 10-14°C and 70-80% relative humidity for 8-12 weeks until a weight loss of 35-40% is achieved and the sausage remains soft and spreadable.