This sausage was traditionally prepared during the pig slaughter, and its long keeping time meant available meat for months.
Mallorca's sobrasada sausage IGP covers two types of product: Sobrasada de Mallorca, made of quality pork, and Sobrasada de Mallorca de Cerdo Negro, made entirely of meat from the Mallorcan “porc negre” or Black Pig, raised and fed by time-honoured methods.
Containing a blend of selected meat and loin, bacon, paprika, salt and pepper, it is left to stand for a time and then stuffed into casings from the animal itself. Subsequently hung up to dry-cure, the sausage's forcemeat ferments, losing part of its initial moisture, which gives sobrasada its unmistakable taste and texture. Sobrasada de Mallorca is delicious with bread or honey, or as an ingredient of stewed dishes and other recipes.