Sobrasada is a semi-cured spreadable form of charcuterie made from paprika and pork. This style of soft cured sausage was originally created in Mallorca because the island’s humidity made it a difficult place to cure a more typical type of dried, cured chorizo. The blend of finely minced lean and fat create a smooth, slightly fibrous texture with a very rich mouthfeel, balanced by a distinct warmth from the pimenton picante.
The traditional way of eating Majorcan sobrasada spreading it on local bread, grilled if preferred. Sobrasada pairs surprisingly well with honey and an authentic local way to enjoy it is well cured with a sprinkling of sugar. Membrillo or fresh summer fruits such as with figs, grapes and cherries make a perfect combination too.
Sobrasada is a very versatile ingredient for cooking with rice, pasta, fish, cheese, poultry, game, for stuffing vegetables or even as a pizza ingredient.
Since the sixteenth century it has been stored hung from the rafters of a cool room and eaten when cured to taste. Nowadays it is kept in the refrigerator and brought to room temperature before eating.
Keep refrigerated below 5°C and consume within 7 days.
|Nutrition -||Per 100g|
|of which saturates||20 g|
|of which sugars||0.5 g|
|* Typical values per 100g|
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