Sobrasada is a raw cured sausage, made from selected pork meat, generally native to the Balearic Islands with different qualities, there is also a variety, black pork is seasoned with salt, paprika and black pepper. It is stuffed in tgut and has a slow maturation.
This product is traditional from the Balearic Islands, basically in Mallorca Menorca and Ibiza, and is protected with the seal of geographical indication. Sobrasada is consumed in different ways: toasted in winter, or spread on bread and raw in summer. It is also used in various recipes of Mallorcan cuisine, such as "arròs brut" or cooked and mixed with honey. Although they can last for several years in a dry place, it is usual is to eat “longaniza” during the winter, the sobrasada in summer.
Unlike other cured sausages, the consistency of this is much softer, which makes it easier to spread on bread when it is at room temperature or warmed a little. There are many ways in which it is eaten but the most popular way is basically to spread it on a slightly hot toasted bread, the hot sobrasada and cheese sandwich is also a classic, in Balearic cuisine it is typical to find it in multiple dishes.
