📝 About This Recipe
Hailing from the sun-drenched island of Mallorca, Sobrasada is a unique, spreadable cured sausage known for its vibrant paprika hue and buttery texture. Unlike hard chorizos, this delicacy relies on high-quality pork fat and Pimentón de la Vera to create a rich, smoky profile that melts upon contact with warm bread. It is a true labor of love that captures the rustic, artisanal spirit of Spanish heritage in every bite.
🥗 Ingredients
The Meat and Fat
- 700 grams Pork Shoulder (Picada de Cerdo) (high quality, chilled and finely ground)
- 300 grams Pork Back Fat (Tocino) (chilled and very finely ground to a paste-like consistency)
The Signature Seasoning
- 60 grams Pimentón de la Vera Dulce (Sweet) (authentic smoked Spanish paprika is essential)
- 10 grams Pimentón de la Vera Picante (Hot) (adjust based on desired heat level)
- 25 grams Fine Sea Salt (acts as the primary curing agent)
- 5 grams Black Pepper (freshly cracked)
- 1/4 teaspoon Ground Cloves (a traditional secret for depth of flavor)
- 1/2 teaspoon Dried Oregano (rubbed fine)
Casings and Preparation
- 2 meters Natural Hog Casings (wide diameter, rinsed and soaked in warm water)
- 2 tablespoons Dry White Wine (used to help emulsify the spices)
- 1 roll Butcher's Twine (for tying the ends securely)
👨🍳 Instructions
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1
Begin by ensuring all your meat and fat are extremely cold, almost partially frozen; this prevents the fat from melting during the grinding process, which is crucial for the texture.
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2
Grind the pork shoulder and pork fat separately using a fine die (3mm). For a truly spreadable Sobrasada, pass the fat through the grinder twice until it reaches a creamy consistency.
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3
In a large, chilled stainless steel mixing bowl, combine the ground pork and the ground fat.
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4
Add the salt, black pepper, cloves, and oregano. Begin mixing by hand or with a heavy-duty stand mixer on the lowest speed.
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5
Slowly sift in the Pimentón de la Vera. The quality of the paprika defines the dish, so ensure it is evenly distributed until the meat turns a deep, uniform orange-red.
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6
Add the white wine to the mixture. Knead the mass for at least 10-15 minutes. You are looking for a 'long' texture where the proteins bind and the mixture becomes tacky and emulsified.
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7
Cover the bowl with plastic wrap, pressing it directly onto the meat surface to remove air, and refrigerate for 12-24 hours to allow the flavors to marry.
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8
Prepare your hog casings by rinsing them inside and out with lukewarm water and a splash of vinegar to remove any salt and odors.
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9
Using a sausage stuffer, fill the casings with the meat mixture. Be very careful to avoid air pockets, as air can cause spoilage during the long curing process.
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10
Tie the ends tightly with butcher's twine, forming 'ropes' or U-shapes (traditional for Mallorca).
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11
Prick any visible air bubbles with a sterilized needle to ensure the meat is in complete contact with the casing.
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12
Hang the Sobrasada in a cool (12-15°C / 54-60°F), humid (75-80% humidity) environment with gentle airflow. A wine fridge or a dedicated curing chamber works best.
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13
Allow the Sobrasada to cure for 4 to 6 weeks. It is ready when it has lost about 20-25% of its initial weight but remains soft and yielding to the touch.
💡 Chef's Tips
Use only Pimentón de la Vera with the 'D.O.P.' seal to ensure the authentic smoky flavor profile. If you don't have a curing chamber, you can ferment it at room temperature for 48 hours then finish in the back of a very cold refrigerator, though the texture will be slightly firmer. Cleanliness is paramount; sterilize all equipment with boiling water or food-safe sanitizer before starting. If white mold (Penicillium nalgiovense) appears on the casing, it is beneficial; if green or black mold appears, wipe it off immediately with a cloth soaked in vinegar and salt water.
🍽️ Serving Suggestions
Spread generously on warm, crusty sourdough bread (Pan de Pueblo). Drizzle with local honey for the classic 'Sobrasada con Miel' sweet-and-savory combination. Serve alongside a bold Spanish red wine, such as a Rioja Reserva or a Priorat. Use it as a base for 'Huevos Rotos' (broken eggs) by melting a dollop over fried potatoes and eggs. Pair with Mahón cheese and a handful of roasted Marcona almonds.