New healthier version of the classic Mallorcan sobrassada

Researcher Valeria Eim Iznardo wanted to preserve the flavour of the traditional sausage using ingredients unlikely to be seen in the authentic version. The healthy ingredient of choice was the humble carrot. Carrots were put through a process of drying and dehydrating in order to retain the nutritional properties and antioxidant content of the carrot fibres, before being added to the meaty sobrassada mixture.

Sobrassada is usually a pork sausage made from a balanced mix of pork mince, bacon, salt and paprika and is part of the tradition and culture of Majorca. Many families will come together in the Autumn to make their own once the pigs have been to slaughter and you can see many of these chunky sausages being sold in markets and shops throughout the island. The humidity and temperature of weather in the Autumn months allows the meat to dehydrate and be cured to allow preparation of this Mallorcan delicacy.

The research project focused on the drying processes used in food to preserve and concentrate the flavours. Other fruits such as apples were tried to compare the texture and taste of the healthy alternative but it was found that carrot was better as it wasn't so sweet.

The challenge that Valeria Eim Iznardo found was to create a process that could allow the flavours of the sobrassada to be retained but by using a completely different food type. This alternative to the meaty sausage packs more of a vitamin punch than it's traditional predecessor.

It is hoped that the new sobrassada will pass EU regulations of food labelling to allow it to be advertised as a product with a good source of fibre. Although researchers are keen to get the product on the shelves, the new sobrassada will need to go through stringent testing before being sold on the supermarkets.

Find out more about Mallorcan Local Produce.