BEHIND THE VERSATILE AND RICH SOBRASADA THERE ARE MANY YEARS OF HISTORY

BEHIND THE VERSATILE AND RICH SOBRASADA THERE ARE MANY YEARS OF HISTORY

Our Fermin Sobrasada is made with Iberico pork meat, salt, black pepper, oregano and Spanish pimentón (paprika). Then cured for 20 days using artisanal methods.

Sobrasada (or Sobrassada) is a traditional product from the Mallorca Island in Spain. It’s a distinctive, Spanish paprika-spiked, cured sausage that’s eaten like pâté.

Don’t get confused

This spreadable, brick-red-colored chorizo is frequently confused with the soppressata (Italian dry salami), but in reality is more similar to the N’duja, a spicy spreadable sausage, from Southern Italy.

Many years of history

Outside of Spain, Sobrasada is relatively new, but it dates to the Renaissance, when the technique of compressing ground meat with salt and spices to preserve it, became prevalent in the Italian islands and then in Spain in the XV. The humid, salty air in both regions is not good for curing hams and other charcuteries, but it’s perfect for curing sobrasada.

How to serve it

Remove your Sobrasada from the fridge and allow it to rest to soften before using. You can also cook it for 8 seconds.

It has a soft texture that means it’s better spread rather than cut up into slices. Serve in a toast with honey or membrillo, guava, fig or tomato marmalade. It’s also used to give a rich flavor to other dishes such as stews, cocas, a type of flatbread common on the islands and in parts of mainland Spain like Valencia. You can add it to eggs or any potato recipe, to pasta, pizza, rice, or seafood dishes, tacos or empanadas. If served on a charcuterie table, Manchego cheese or Spanish Goat cheese will pair perfect.