The Sobrassada

The Sobrassada de Majorca is one of the most popular Majorcan specialities and made from raw minced pork. Red pepper powder, salt and different spices are added to the raw mince. Specific conditions have to be on hand for the Sobrassada de Majorca to be produced; namely temperatures in between 14 and 16 degree Celsius and a relative humidity of 70 to 85 per cent. The particular process of dehydration determines the characteristic taste and flavour as well as the consistency, colour and preservability of the sausage. The most important ingredient for the Sobrassada is the meat of the famous Majorcan pigs. As early as in the 17th century, the Sobrassada has been mentioned as crucial to the island's cuisine.

In 1996, the European Union invested the Sobrassada with its specific Protected Geographical Indication quality denomination. Now, two sorts of the sausage are protected by this seal of approval: On the one hand, the Sobrassada de Majorca made from common pork meat, and, on the other hand, the more popular Sobrassada de Mallorca de Cerdo Negro, which is produced from the meat of the Majorcan Black Iberian Pig. Every year, about two and a half million kilos of Sobrassada are sold. Therefore, the soft pepper sausage signifies not only of a unique island identity but it is also one of the most important economic factors besides tourism.