Sobrasada

The only real sobrasada is made from pork meat from Cerdo Negro, the black pig from Mallorca. This comes from the region of the village of Felanitx. It is made from pork and fat, sweet or spicy paprika, salt pepper and herbs. This is dried in the sun and can be kept for years.

In contrast to the much stronger chorizo, this version is also spreadable. Ideal with 'pa amb oli' (ripe tomato spread on thick bread, with some olive oil, pepper and salt) and fresh honeycomb. I often add it to stews as a seasoning.