sobtada

Sobrasada, sometimes spelled sobtada in some dialects, is a soft, spreadable cured sausage from the Balearic Islands of Spain, notably Mallorca and Menorca. It is a traditional regional product and is widely associated with Balearic cuisine.

It is traditionally made from ground pork and pork fat, seasoned with paprika (pimentón), which gives its characteristic red color and a smoky or sweet flavor. Garlic and salt are common additions. The meat mixture is stuffed into casings and left to cure for several days to weeks, producing a paste-like texture that can range from soft to semi-soft. Depending on the producer, variations in fat content, spice level, and smoking are possible.

Sobrasada is typically eaten spread on bread, sometimes warmed briefly, and is a common ingredient in regional tapas. It can also be used to flavor stews, sauces, or fried with eggs. There are regional variations in spice level and texture, and some productions offer smoked versions.

In the Balearic Islands, sobrasada is a traditional staple with cultural significance. Some varieties have protected status under European Union designation schemes, reflecting its regional importance and distinctive production methods.

Storage and handling: Keep refrigerated; unopened products can last for weeks to months depending on curing and packaging. Once opened, refrigerate and use within several days.