📝 About This Recipe
Hailing from the sun-drenched Balearic Islands of Spain, Sobrasada is a luxurious, spreadable cured meat delicacy defined by its vibrant paprika hue and silky texture. Unlike traditional firm chorizos, this 'pâté-style' sausage relies on high-quality pork fat and smoky Pimentón de la Vera to create a melt-in-your-mouth experience. This recipe brings the rustic charm of Mallorca to your kitchen, offering a smoky, savory, and slightly sweet spread that is the ultimate expression of Spanish charcuterie.
🥗 Ingredients
The Meat Base
- 500 grams Pork Shoulder (Boston Butt) (very finely ground, chilled)
- 500 grams Pork Back Fat (Fatback) (very finely ground, chilled)
The Spice Profile
- 60 grams Pimentón de la Vera (Sweet/Dulce) (high-quality smoked Spanish paprika)
- 10 grams Pimentón de la Vera (Spicy/Picante) (adjust to your heat preference)
- 25 grams Fine Sea Salt (essential for curing and flavor)
- 1 teaspoon Black Pepper (freshly cracked)
- 1/4 teaspoon Ground Cloves (adds a subtle floral depth)
- 1/2 teaspoon Dried Oregano (rubbed between palms to release oils)
Aromatics and Preservatives
- 3 pieces Garlic Cloves (mashed into a smooth paste)
- 2 tablespoons Dry White Wine (like Sherry or Montilla-Moriles) (cold)
- 1/2 teaspoon Sugar (to balance the acidity and feed curing bacteria)
👨🍳 Instructions
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1
Ensure all your equipment—grinder parts, bowls, and spoons—is ice-cold by placing them in the freezer for 20 minutes before starting. Keeping the fat cold is crucial to prevent it from melting and 'smearing' during the process.
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2
If not already ground, cut the pork shoulder and back fat into 1-inch cubes. Chill them in the freezer for 30 minutes until the edges are firm but not frozen solid.
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3
Grind the meat and fat together using the finest plate of your meat grinder. For a truly authentic spreadable texture, you may want to pass the mixture through the grinder twice.
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4
Place the ground meat and fat into a large chilled mixing bowl. Add the sea salt and sugar, mixing by hand or with a paddle attachment on a stand mixer for 2-3 minutes until the mixture becomes slightly tacky.
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5
In a small bowl, combine both types of Pimentón, black pepper, cloves, and oregano. Sift them if there are any lumps to ensure an even color distribution.
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6
Add the spice mixture and the garlic paste to the meat. Pour in the white wine.
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7
Mix the ingredients thoroughly for about 5-8 minutes. The goal is a completely homogenous, bright orange-red paste. The heat from your hands (if mixing manually) helps the fat absorb the paprika.
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8
Cover the bowl tightly with plastic wrap, pressing it directly onto the surface of the meat to eliminate air pockets.
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9
Refrigerate the mixture for 24 hours. This allows the spices to bloom and the salt to begin the curing process, deepening the flavor significantly.
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10
After 24 hours, give the mixture another quick mix. Taste a small amount (you can fry a tiny patty to check seasoning, though the flavor will evolve further).
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11
Pack the Sobrasada into clean, sterilized glass jars, pressing down firmly with a spoon to ensure there are no air bubbles trapped inside, which could cause spoilage.
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12
Smooth the top and, if desired, pour a thin layer of olive oil over the top to seal it. Let the jars sit in the refrigerator for at least another 24 hours before serving.
💡 Chef's Tips
Always use the highest quality Pimentón de la Vera you can find; it is the soul of the dish. If the mixture feels too 'meaty' and not spreadable enough, increase the ratio of fat to meat slightly next time. Never skip the chilling steps; if the fat gets warm, the Sobrasada will become oily rather than creamy. For a traditional touch, you can add a pinch of ground cinnamon or nutmeg for extra aromatic complexity. This homemade version is 'fresh' sobrasada; keep it refrigerated and consume within 2 weeks, or freeze for up to 3 months.
🍽️ Serving Suggestions
Spread thickly on warm, crusty sourdough bread and drizzle with local honey for the classic 'Mallorcan' experience. Top with a poached egg and a sprinkle of sea salt for a decadent brunch dish. Stir a spoonful into warm pasta or risotto just before serving for an instant smoky flavor boost. Use it as a stuffing for dates or roasted mushrooms for a quick, impressive appetizer. Pair with a glass of chilled Spanish Sherry (Fino) or a bold Tempranillo red wine.