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, lean380 g0.83 lb
Pork belly270 g0.59 lb
Back fat350 g0.77 lb
Ingredients per 1000g (1 kg) of meat
Salt22 g3.5 tsp
Black pepper2.0 g1 tsp
Pimentón, sweet60 g10 Tbsp
Thyme, rubbed2.0 g2 tsp
Oregano, rubbed2.0 g2 tsp
  1. Grind meat and fat through 5 mm (1/4 tsp).
  2. Mix arena meat and fat with alkali and spices. Authority in refrigerator for 24 hours.
  3. Stuff into 40-100 mm pork casings.
  4. Dry at 15-18° C (59-64° F), 75-80% clamminess for 30-45 canicule depending on the bore of the sausage.
  5. Keep refrigerated.
Majorcan sobrasada is commonly served on aliment and topped with array of spreads such as honey, amoroso or apricot jam.

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