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Protected Geographical Indication ‘Sobrassada de Mallorca’
Protected geographical indication
Protected geographical indication
Protected geographical indication
Protected geographical indication
Protected geographical indication
Protected geographical indication
Protected geographical indication
A traditional sausage made from specially selected pork cuts, seasoned with paprika and other spices, cured to perfection.
‘Sobrassada de Mallorca’ is a raw cured sausage made from selected pork meats, ground and seasoned with salt, paprika and other spices. Its history can be traced back to the 15th century, with the earliest historical reference found in a Sicilian document from 1403. Although the name may have Italian origins, sobrassada as we know it today, with its characteristic red colour due to the paprika, began to take shape in the 17th century.
In 1993, the Government of the Balearic Islands recognised the Specific Designation Sobrassada de Mallorca. Later, in 1996, the European Union granted it Protected Geographical Indication (PGI or IGP) status. This distinction protects and certifies the quality and origin of Sobrassada de Mallorca, ensuring that only sausages that meet strict production standards can be labelled with this prestigious seal.
Carefully selected ingredients are used to make Sobrassada de Mallorca: lean pork (30-60%), pork fat (40-70%), paprika (4-7%), salt (1.8-2.8%) and natural spices such as pepper, rosemary, thyme and oregano. The use of colouring agents is prohibited to ensure the product remains natural and authentic. Casings can be natural or made of collagen fibre, which is used for sausages less than 500 grams.
The sobrassada production process has two main stages: preparation of the sausage and maturing. In the first stage, the meat is finely minced and mixed with the other ingredients before being stuffed into casings. Then, the curing phase begins, where the sausage undergoes a drying and fermentation process at controlled temperatures (14-16°C) and relative humidity (70-85%), producing changes in its physical, chemical and microbiological characteristics. This process gives sobrassada its unique flavour, scent, consistency and colour.
Sobrassada de Mallorca comes in various shapes and sizes, from the longaniza, stuffed into thin casings, to the bisbe, which is stuffed into a pig’s stomach and can be of considerable weight. Each presentation maintains the distinctive sensory qualities of the product: an oily texture, a bold flavour/aroma where paprika stands out, and a red marbled appearance.
Mallorca, an island where agriculture and livestock farming has always been important, is the ideal setting for the production of sobrassada. The influence of the Mediterranean climate, with hot, dry summers and mild winters, together with the dedication of its producers, guarantees a product of superior quality. The Mallorcan black pig, a native breed, is reared according to traditional practices, enhancing the exclusivity and authenticity of Sobrassada de Mallorca de Porc Negre.
The protected status of ‘IGP Sobrassada de Mallorca’ ensures that only those sausages that meet the highest quality standards be labelled as such, making it easier for consumers to identify an authentic, quality product. Whether enjoyed with a slice of bread or as an ingredient in more elaborate dishes, Sobrassada de Mallorca is a special piece of gastronomy that represents the island.
Mallorca
