Perhaps the most widely consumed traditional sausage in the Balearic Islands, and different areas of the Mediterranean. It has been awarded the seal of protection and geographical indication, and enjoys a well-deserved reputation throughout the country.
Índice de contenidos
Índice de contenidos
Preparation
Menorca’s sobrasada is made entirely by hand from selected pork meat and seasoned with paprika, pepper and salt.
This sausage (raw-cured) is then matured and comes in different varieties: sweet, spicy, tender or cured.
Consumption
In the past, fresh sobrasada was usually eaten in winter and cured sobrasada in summer, but nowadays it is eaten at any time of year.
Nowadays, sobrasada is known and consumed throughout the country, and can be found in various more industrialised formats, such as spreadable sobrasada.
Tips and recommendations
- It is very typical to fry sobrassada and spread it on a slice of bread with a little honey. This simple combination of sweet and savoury is delicious and will surprise you.
- You can also try the typical sobrasada ensaimada, it’s delicious!
Selection
There are different types of sobrasada, the most common being curly, semi-curly, pòltru and bufeta.
