📝 About This Recipe
Originating from the sun-drenched island of Mallorca, Sobrassada is a unique spreadable cured sausage known for its vibrant crimson hue and silky, melt-in-the-mouth texture. Unlike firm salami, this delicacy relies on high-quality paprika and a specific ratio of pork fat to create a rich, savory profile with a subtle fermented tang. It is a true labor of love that transforms humble ingredients into a sophisticated masterpiece of Mediterranean charcuterie.
🥗 Ingredients
The Meat and Fat
- 1.5 kg Pork Shoulder (Lean) (chilled thoroughly and cut into 2cm cubes)
- 1.5 kg Pork Back Fat (Tocino) (high quality, chilled and cubed)
The Spices and Cure
- 200 g Pimentón de la Vera (Sweet) (authentic Spanish smoked paprika)
- 20 g Pimentón de la Vera (Hot) (adjust for desired spice level)
- 75 g Fine Sea Salt (approximately 25g per kg of total mass)
- 7.5 g Instacure #2 (Prague Powder #2) (essential for long-term curing safety)
- 10 g Dextrose (feeds the fermentation culture)
- 15 g Ground Black Pepper (freshly cracked)
Fermentation and Casing
- 0.5 g Bactoferm T-SPX Culture (starter culture for slow fermentation)
- 30 ml Distilled Water (non-chlorinated, for dissolving culture)
- 2-3 meters Natural Hog or Beef Middles (rinsed and soaked in warm water)
👨🍳 Instructions
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1
Ensure all meat and fat are extremely cold, almost partially frozen, to prevent the fat from smearing during the grinding process.
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2
Dissolve the Bactoferm T-SPX starter culture in 30ml of room temperature distilled water and let it sit for 15-20 minutes to activate.
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3
Grind the pork shoulder and back fat together through a fine plate (approx. 4mm to 6mm). The goal is a very fine, cohesive texture.
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4
In a large chilled bowl, combine the ground meat with the salt, Instacure #2, dextrose, black pepper, and both types of pimentón.
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5
Pour the activated starter culture over the meat mixture.
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6
Mix the meat by hand or with a heavy-duty mixer for 5-8 minutes until the primary bind is achieved and the pimentón is evenly distributed, turning the mixture a deep, uniform red.
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7
Stuff the mixture into the prepared casings using a sausage stuffer, ensuring there are no air pockets. Tie off the ends tightly with butcher's twine.
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8
Prick any visible air bubbles with a sterilized needle or sausage pricker to prevent spoilage in voids.
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9
Hang the sausages in a warm, humid environment (approx. 20-22°C with 90% humidity) for 48-72 hours to allow the fermentation culture to acidify the meat.
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10
Move the sausages to a curing chamber or cool cellar (12-15°C) with 75-80% humidity. Allow them to cure for at least 4 to 12 weeks depending on the thickness of the casing.
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11
The Sobrassada is ready when it has lost approximately 15-20% of its weight but remains soft and spreadable to the touch.
💡 Chef's Tips
Always use the highest quality pimentón you can find; it provides the flavor, color, and preservative qualities. If you don't have a curing chamber, a wine fridge with a bowl of salt water often works perfectly for humidity. Do not over-mix the fat to the point of melting; the texture should be a fine paste, not an oily liquid. If white mold (Penicillium nalgiovense) appears on the casing, it is beneficial; if fuzzy green or black mold appears, wipe it off immediately with vinegar. For a truly authentic touch, use 'Porc Negre' (Black Pig) meat if available in your region.
🍽️ Serving Suggestions
Spread generously on warm, crusty sourdough bread and drizzle with local honey for a classic sweet-savory contrast. Dollop onto a hot pizza immediately after it comes out of the oven so the fat slightly renders into the cheese. Stir a tablespoon into a seafood paella or bean stew to add incredible depth and smoky richness. Pair with a bold Spanish red wine like a Rioja Reserva or a crisp, cold Menorcan gin and tonic. Serve as part of a charcuterie board alongside Manchego cheese and Marcona almonds.