Sobrassada is the cured sausage that is native to Mallorca and other Balearic Islands. Similar in colour to Spanish chorizo (due to the presence of paprika), it is made from pork mince, bacon, salt and spices.
The specific amounts of each ingredient are regulated to allow the sausage to be labelled ‘Sobradasa de Mallorca'. Traditionally, it was made in the autumn when the local pigs went to slaughter, and the conditions at that time of year (mild cold with high humidity) create a unique dehydration of the meat. Most sobradassa is sold as ‘dolc' which is the non-spicy version, but it is also possible to buy ‘coent', the spicy version when the producers add cayenne pepper to the mixture.
The texture of sobrassada is one of soft meat paste, and generally it is used as a spread on rustic bread. It can also be added to sauces to add depth and a meaty flavour. The town of Campos in Mallorca hosts an annual Sobrassada Fair in October, where plenty of opportunities arise to taste this special sausage in a variety of recipes and guises.