Mallorcan sobrasada: what it is, how to eat it and what it goes with

Sobrasada is one of Mallorca's best-known specialities: a spreadable cured sausage that is part of breakfast, aperitif and afternoon snack on the island. Here is what it is and how to enjoy it.

What is sobrasada

It is a cured sausage made from pork, paprika, salt and spices. Thanks to its fat content and the paprika, it has a soft, spreadable texture and an intense orange colour. There are mild and spicy versions.

The “Sobrasada de Mallorca” PGI seal

Sobrasada de Mallorca is recognised as a Protected Geographical Indication (PGI), and a regulatory council oversees the producers. Some make it with Mallorcan black pig. When you buy, look at the seal, the producer and the origin.

How to eat sobrasada

• On bread: spread in a thin layer, on its own or on toast.
• With honey: a classic savoury-and-sweet combination.
• With pa amb oli: a typical accompaniment to the most Mallorcan dish.
• Grilled or on pizza: it melts and adds plenty of flavour.
• With egg: as a side for fried or scrambled eggs.

How to store it

It depends on the format. Unpackaged sobrasada in natural casing is kept in a cool, dry, ventilated place. Vacuum-packed sobrasada, according to many producers, goes in the fridge inside its packaging; it can also be taken out of the packaging, dried with kitchen paper and kept in a cool, ventilated spot. Once cut, wrap it well. Always follow the producer's label.

Which sobrasada to choose

• To start with: the Sobrasada de Mallorca PGI from MUNAR, made in Porreres, in a 400 g piece; also available in a spicy version.
• From black pig: the PGI porc negre sobrasada from Embotits Montuiri, with a more intense flavour.
• Organic: the one from La Luna Pultrú or the one from Son Cànaves.
• As a gift: the Mallorcan sobrasada and honey pack.

You can see them all under sobrasada and cured meats. To spread it with honey, try the Mel Vici honey.

Frequently asked questions

Is sobrasada raw?

It is a cured sausage, not a cooked one: it is seasoned and matured for weeks or months.

Is it spicy?

Not necessarily: there is a mild version, made with sweet paprika, and a spicy one.

What does it go with?

Bread, a good oil, honey and cheese. For comparison, see our Mallorcan pâtés and the Mallorcan olive oils.