Sobrassada is a cured sausage meat which is one of the most typical and most single of Mallorcan foods. Originally sobrassada was always made during the 'Matanzas', the pig slaughter festivities which still take place every autumn. The meats are made into sobrassada and other sausages like butifarrón so that they will keep during the winter months. Sobrassada is made of minced pork mixed with paprika, pepper and other spices, depending on the desired taste. The mixture is put inside a pork intestine which is sown up with string and left to hang for up to twelve weeks of curing.
Sobrassada is of a very unique appearance, each sausage has a distinct shape and it is always a very exciting red, which is surprisingly a thoroughly natural colour produced by the mixture of ingredients. There are assorted types of Sobrassada; all with distinct names; Rizada, Bufeta, Poltru, and the most impressive of all is the Bisbe, which means Bishop in Mallorcan and can weigh up to 30 kilos. The name sobrassada has a clear connection with the Italian sausage 'Soprassata', but it is not known whether its Italian relation is a predecessor or descendant of the Mallorcan version.
Food
Sobrassada is eaten both cold and hot. The most coarse way of enjoying it is by spreading it on some toasted Mallorcan bread, but it is always served fried with honey or quails eggs, as a topping for ensaimadas during Carnaval, as a filling for pastries, and it is becoming more and more coarse to find it as one of the ingredients in a glutton recipe.
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