19 Jan Recipes with authentic Sobrasada from Mallorca I.G.P. by Olmeda Orígenes
It is from the 16th century that Mallorca developed pork butchery, and sobrasada became one of the most common methods of food preservation on the island.
The origin of sobrasada dates back to ancient times when there was an urgent need to preserve and extend the shelf life of meat. In fact, stuffing minced meat into the intestines of the animal itself was a preservation technique that came to the peninsula from the Middle East.
In the Balearic Islands, sausage was produced during the Roman Empire, but this practice temporarily stopped with the arrival of the Muslims. It wasn’t until the reconquest of the island in 1229 by the Christians that pig farming became a common activity again. However, although there were records of “pieces of meat hanging in pantries,” sobrasada was not yet produced.
The Regulatory Council ensures the quality of Mallorcan sobrasada.
- Sobrasada is a highly nutritious source of energy.
- The denomination label guarantees the origin and quality. The Regulatory Council also examines the breed of the pig and its free-range diet.
Composition and Production Process:
The composition and production process of sobrasada, the traditional Mallorcan sausage, involve specific ingredients and methods.
- FIRST STAGE
The meat is ground and then mixed with paprika, salt, spices, and natural flavors. This mixture is then stuffed into natural pork casings.
- SECOND STAGE
The sobrasada is allowed to cure, and the mixture undergoes a transformation where it loses part of the initial liquid in favor of its traditional flavor and texture.
Mallorcan I.G.P Sobrasada is traditionally spread on bread. If you want to give it a special touch, you can add honey, sugar, or an ingredient like egg.
Recipe for Sobrasada Toasts with Honey
The first step to make this delicious appetizer with sobrasada is to gather the ingredients. We have used ciabatta bread, but you can use your preferred base.
- Base Preparation:
Spread the bread with sobrasada, trying to cover the entire surface.
- Flavor with Honey:
To finish, we will drizzle a line of honey over each toast.
Although honey and cheese are its most well-known ‘dance partners,’ sobrasada also pairs well with egg. For these canapés, we will use chicken eggs.
Recipe for Sobrasada Toasts with Egg
- 1 Ciabatta Bread
- 1 Sobrasada from Mallorca Olmeda Orígenes
- 2 eggs
- Olive oil for frying
- Flake salt
- Slice the bread and toast it.
- Fry the eggs in hot olive oil. Remove and set aside on absorbent paper.
- Spread at room temperature Sobrasada I.G.P Olmeda Orígenes on the toasted bread slices.
- Carefully place the fried eggs on top and sprinkle with flakes of salt.
Enjoy these delicious sobrasada toasts!