Spread on crusty bread and toasted until it melts, there is no other sausage from Mallorca more typical than sobrasada (locally known as sobreasada).
Sobrasada is the national sausage of the Balearic Islands, and Peregrino Sobrasada is as authentic as you will find in the U.S.
Our producer started with a treasured family recipe from a friend, Padre Miguél, a native of Mallorca, and followed it faithfully.
Starting with premium quality free-range pork, they add a little sea salt, sun dried paprika from Murcia, a pinch of garlic and hojiblanca olive oil.
The result is so good, that the government of Mallorca chose this domestic sobrasada when they sponsored a food promotion in the United States.
Because of their balmy semi-tropical climate, islanders on Majorca and Menorca are unable to fully dry-cure their meat, as is done on the mainland. Instead, they preserve their meat by mixing it with a local type of paprika and age it for a short time.
The result is sobrasada, a finely ground soft pork sausage of excellent quality. It is unique for its soft-spreadable texture, and is used for cooking or as a spread. About 2.5 inches thick.
The original sobrasada is made from the meat of a black pig, native to the Balearic Islands. At this time it cannot be exported to the U.S.