 Home-made Minorcan sobrassada | |
| Course | Sausage |
|---|---|
| Place of origin | Spain |
| Region or state | Balearic Islands |
| Main ingredients | Pork |
Sobrassada in Catalan, or sobrasada in Spanish, is a raw, cured sausage from the Balearic Islands (Spain) made with ground pork, paprika, salt and other spices. Sobrassada, along with botifarró, are traditional Balearic meat products prepared in the laborious but festive rites that still mark the autumn and winter pig slaughter known as a matança in Minorca, Majorca and Ibiza. The chemical principle that makes sobrassada is the dehydration of meat under certain weather conditions (high humidity and mild cold) which are typical of the late Balearic autumn.