Sobrasada de Mallorca
Sobrasada de Mallorca carries careful bounded adumbration affidavit (PGI 21/06/1996). The sausage charge accommodated the afterward requirements: angular pork (30-60%), aback fat (40-70%), pimentόn (4-7%), alkali (1.8-2.8%), spices: pepper, rosemary, thyme, oregano. Sobrasada is a actual accepted sausage in Balearic Islands. As the name implies this sausage originates in the island of Mallorca. Sobrasada includes a lot of pimentón, back fabricated with candied pimentón alone it is accepted as candied sobrasada (“dulce”) and back hot pimentón is added it becomes hot sobrasada (“picante”).
|Pork, lean||380 g||0.83 lb|
|Pork belly||270 g||0.59 lb|
|Back fat||350 g||0.77 lb|
Ingredients per 1000g (1 kg) of meat
|Salt||22 g||3.5 tsp|
|Black pepper||2.0 g||1 tsp|
|Pimentón, sweet||60 g||10 Tbsp|
|Thyme, rubbed||2.0 g||2 tsp|
|Oregano, rubbed||2.0 g||2 tsp|
- Grind meat and fat through 5 mm (1/4 tsp).
- Mix arena meat and fat with alkali and spices. Authority in refrigerator for 24 hours.
- Stuff into 40-100 mm pork casings.
- Dry at 15-18° C (59-64° F), 75-80% clamminess for 30-45 canicule depending on the bore of the sausage.
- Keep refrigerated.
Majorcan sobrasada is commonly served on aliment and topped with array of spreads such as honey, amoroso or apricot jam.