📝 About This Recipe
Originating from the sun-drenched island of Majorca, Sobrassada is a luxurious, spreadable fermented sausage defined by its vibrant paprika hue and buttery texture. Unlike traditional hard chorizos, this delicacy undergoes a slow fermentation and curing process that develops a complex, tangy depth of flavor balanced by the sweetness of Pimentón de la Vera. It is a true testament to the ancient art of charcuterie, transforming humble pork into a versatile, melt-in-your-mouth gastronomic treasure.
🥗 Ingredients
The Meat Base
- 1.5 kg High-quality pork shoulder (well-chilled, cut into cubes)
- 1 kg Pork back fat (Fatback) (chilled and skin removed)
The Spice Profile
- 150 grams Sweet Pimentón de la Vera (authentic Spanish smoked paprika)
- 20 grams Hot Pimentón de la Vera (optional, for a spicy kick)
- 65 grams Fine sea salt (approximately 2.5-2.7% of total weight)
- 10 grams Black pepper (freshly ground)
- 10 grams Dextrose (to feed the starter culture)
Fermentation & Casing
- 0.5 grams Bactoferm T-SPX Starter Culture (diluted in 2 tbsp distilled water)
- 2-3 meters Natural wide hog or beef middles (cleaned and soaked)
- 1 roll Butcher's twine (for tying)
👨🍳 Instructions
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1
Chill all meat and fat in the freezer for 45-60 minutes until firm but not frozen solid. This prevents the fat from 'smearing' during the grinding process, which is crucial for the texture.
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2
Grind the pork shoulder and back fat through a medium-fine plate (approximately 4.5mm to 6mm). The goal is a uniform, paste-like consistency once mixed, but with distinct fat particles visible initially.
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3
Dissolve the Bactoferm T-SPX starter culture in 2 tablespoons of room temperature distilled water and let it sit for 15 minutes to activate.
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4
In a large chilled mixing bowl, combine the ground meat and fat. Add the salt, pimentón (both sweet and hot), black pepper, and dextrose.
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5
Pour the activated starter culture over the meat mixture. Using chilled hands or a stand mixer with a paddle attachment on low speed, mix thoroughly for 5-8 minutes until the mixture becomes tacky and the paprika is evenly distributed, turning the meat a deep, uniform red.
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6
Prepare your casings by rinsing them in warm water and a splash of vinegar to remove excess salt and improve elasticity.
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7
Stuff the mixture into the casings using a sausage stuffer, ensuring you pack it tightly to eliminate any air pockets. Sobrassada is traditionally thick, so use wider casings if available.
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8
Tie off the ends securely with butcher's twine. For larger sausages, tie them in a loop or 'u' shape as is traditional in Majorca.
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9
Prick any visible air bubbles with a sterilized needle or sausage pricker to prevent spoilage in those pockets.
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10
Fermentation Phase: Hang the sausages in a warm, humid environment (around 20-22°C with 90% humidity) for 48-72 hours. This allows the starter culture to lower the pH, making the meat safe and developing the signature tang.
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11
Drying Phase: Move the sausages to a cool, dark curing chamber (12-15°C with 75-80% humidity). Hang them so they do not touch each other.
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12
Allow the Sobrassada to cure for at least 4-8 weeks. It is ready when it has lost about 15-20% of its weight but remains soft and spreadable to the touch.
💡 Chef's Tips
Always use high-quality Pimentón de la Vera; the smokiness is the soul of this dish. If you don't have a curing chamber, a dedicated wine fridge with a small humidifier and fan works perfectly. Sanitation is key—ensure all grinders, bowls, and hands are thoroughly cleaned to prevent 'bad' bacteria from taking hold. Avoid over-mixing at high speeds, as the heat from friction can melt the fat, ruining the emulsion. If white mold appears on the casing, don't panic! This is usually beneficial Penicillium nalgiovense. If it's fuzzy, green, or black, wipe it off with vinegar immediately.
🍽️ Serving Suggestions
Spread generously on warm, crusty sourdough bread and drizzle with local honey for a classic sweet-and-savory tapa. Use it as a base for 'Arroz Sucio' (Dirty Rice) or stir a spoonful into stews for an instant flavor bomb. Pair with a bold Spanish red wine, such as a Tempranillo or a Priorat, to stand up to the richness. Top with a fried quail egg and a sprinkle of sea salt for an elegant appetizer. Serve alongside Mahón cheese and dried figs for a true Balearic platter.