Name: Mallorcan Sobrasada
Prep time: 35 min
Total time: 35 min
Yield: 12 servings
Cuisine: Spanish
Ingredients: 400 g Top-quality black pork meat; 600 g Pork fatback; 50 g Red paprika or tap de cortí paprika; 20 g Salt; 3 g Black pepper; 5 g Food-grade antioxidant; Pork casing for stuffing

Ingredients

400 g Top-quality black pork meat
600 g Pork fatback
50 g Red paprika or tap de cortí paprika
20 g Salt
3 g Black pepper
5 g Food-grade antioxidant
Pork casing for stuffing

Directions

Step 1

Clean the pork casing in a bowl with water, vinegar, and salt for at least one hour
Step 2

Mince the pork meat and fatback
Step 3

Place in a bowl
Step 4

Mix the meat with the paprika, ground black pepper, salt, and antioxidant
Step 5

Once the mixture is ready, proceed to stuff the sobrasada into the pork casing
Step 6

Tie the top of the sobrasada so it can be hung during drying
Step 7

Allow the sobrasada to dry in a dry, quiet place for a minimum of 30 days

Notes:
Its characteristic red color and intense flavor are due to paprika (tap de cortí), introduced in the 17th century. This ingredient not only provides flavor, but also acted as a key natural preservative suited for the island's humid climate.

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Mallorcan Sobrasada

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