Sobrasada

Sobrasada is a soft, spreadable cured sausage from the Balearic Islands of Spain, especially Mallorca and Menorca. It is traditionally made from pork, including both lean meat and fat, seasoned with salt and paprika (pimentón), which gives its characteristic red color and warm, peppery flavor. Garlic is sometimes added. The mixture is packed into natural pork casings and cured for a period ranging from days to several weeks, yielding a pliable product that can be spread on bread.

Texture and varieties: The texture can range from very soft to somewhat firmer, depending on curing time and recipe. Most common is a smooth, spreadable paste, but some regional versions are firmer. Variants may be mild or spicy, reflecting local preferences.

Uses: Sobrasada is traditionally eaten on bread or toast, often with cheese, or warmed to melt and spread. It is also used as a flavoring in dishes such as stews, frying with eggs, or incorporated into sauces and fillings.

Cultural and geographical notes: Sobrasada is a staple of Balearic cuisine and is closely associated with Mallorca. It is produced by many families and small producers and is exported internationally. The product is best known for its bright red color and preserved, savory aroma.