| Sobrassada is a cured sausage meat which is one of | | | | colour produced by the mixture of ingredients. There |
| the most typical and most particular of Mallorcan | | | | are various types of Sobrassada; all with different |
| foods. Originally sobrassada was always made during | | | | names; Rizada, Bufeta, Poltru, and the most impressive |
| the 'Matanzas', the pig slaughter festivities which still | | | | of all is the Bisbe, which means Bishop in Mallorcan and |
| take place every autumn. The meats are made into | | | | can weigh up to 30 kilos. The name sobrassada has a |
| sobrassada and other sausages like butifarrón | | | | clear connection with the Italian sausage 'Soprassata', |
| so that they will keep during the winter months. | | | | but it is not known whether its Italian relation is a |
| Sobrassada is made of minced pork mixed with | | | | predecessor or descendant of the Mallorcan version. |
| paprika, pepper and other spices, depending on the | | | | Sobrassada is eaten both cold and hot. The most |
| desired taste. The mixture is put inside a pork intestine | | | | common way of enjoying it is by spreading it on some |
| which is sown up with string and left to hang for up to | | | | toasted Mallorcan bread, but it is always served fried |
| twelve weeks of curing. | | | | with honey or quails eggs, as a topping for ensaimadas |
| Sobrassada is of a very unique appearance, each | | | | during Carnaval, as a filling for pastries, and it is |
| sausage has a different shape and it is always a very | | | | becoming more and more common to find it as one of |
| bright red, which is surprisingly a completely natural | | | | the ingredients in a gourmet recipe. |