Sobrassada

Sobrasada is a delectable, cured sausage originating from the Balearic Islands, especially Majorca and Ibiza. This flavorful delicacy is crafted from ground pork, paprika, salt, and an array of other spices. Traditionally, sobrasada is prepared during the autumn and winter months, coinciding with a pig slaughter event known locally as the "matança."

The magic of sobrasada lies in the unique weather conditions of the late Balearic autumn, which are ideal for dehydrating the meat. This custom dates back to the Middle Ages, following the resurgence of pork consumption after centuries of Muslim rule in the region. The introduction of paprika to sobrasada occurred after the spice was brought over from the Americas in the 15th century.

In Majorca's Mediterranean diet, sobrasada and similar pork sausages were vital sources of nutrition until the mid-20th century. At that time, larger cuts of meat were reserved for special occasions or the affluent. To make sobrasada, minced pork is blended with paprika, salt, and pepper, then stuffed into pork intestines and left to cure for several weeks. There are hot varieties with cayenne pepper and sweet varieties, catering to diverse taste preferences. The sausage also comes in different sizes, such as llonganissa, cular, and bufetes, which have varying curing times, ensuring there's always some ready to enjoy throughout the year.

Sobrasada isn't just a Balearic delight; it has also spread to other regions like Algeria, Catalonia, Tàrbena in Alicante, and parts of Sicily and Calabria, where similar sausages are produced. Another Majorcan favorite is botifarró, a sausage made with coarsely ground pork cuts, liver, salt, pepper, and aniseed. Unlike sobrasada, botifarró is boiled and consumed immediately.

Majorcan cuisine also features other traditional pork products such as camaïot, veria negra, and xuia (pancetta). Although these sausages and products are unique to Majorca, you can find variations of them in other parts of Spain.