{"id":62897,"date":"2020-12-20T18:39:43","date_gmt":"2020-12-20T18:39:43","guid":{"rendered":"https:\/\/www.viajamenorca.com\/sin-categorizar\/sobrasada\/"},"modified":"2026-03-08T14:25:08","modified_gmt":"2026-03-08T14:25:08","slug":"sobrasada","status":"publish","type":"post","link":"https:\/\/www.viajamenorca.com\/en\/tourist-guide\/gastronomy\/cured-meats-and-cheeses\/sobrasada\/","title":{"rendered":"Sobrasada"},"content":{"rendered":"

Perhaps the most widely consumed traditional sausage in the Balearic Islands<\/strong><\/a>, and different areas of the Mediterranean. It has been awarded the seal of protection and geographical indication<\/a>, and enjoys a well-deserved reputation throughout the country.<\/strong> <\/span><\/h3>\n

\"Sobrasada<\/a><\/p>\n

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Preparation<\/span><\/h2>\n

Menorca’s sobrasada is made entirely by hand from selected pork meat and seasoned with paprika, pepper and salt.<\/p>\n

This sausage (raw-cured) is then matured and comes in different varieties: sweet, spicy, tender or cured.

\r\n \"Guided\r\n<\/a><\/div><\/div><\/p>\n

Consumption<\/span><\/h2>\n

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.<\/p>\n

Nowadays, sobrasada is known and consumed throughout the country, and can be found in various more industrialised formats, such as spreadable sobrasada.<\/p>\n

Tips and recommendations<\/span><\/h2>\n