Sobrasada de Mallorca is a cured raw meat sausage, made with selected pork meats that are minced and seasoned with salt, paprika and other spices. The traditional need to find ways of conserving meat led to the development of numerous different ways of lengthening its useful life. One way is clearly by mincing, seasoning and curing the meat. The first historical reference to the name sobrasada can be found in a Sicilian document dated 1403, which describes a consignment of food products.
From the 17th century onwards we can find many references to the use of sobrasada in local island cuisine and, from then on, it became an item of considerable gastronomic importance, with its role in meat conservation taking second place. In the 20th century manufacturers incorporated new equipment and technology to the sobrasada manufacturing process to guarantee the quality of the product, whilst ensuring the conservation of its characteristics and the typical form of presentation of traditional sobrasadas that were made when families slaughtered a pig.
In late 1993, the Government of the Balearic Islands officially recognized the specific designation Sobrasada de Mallorca and, in early 1996, the European Union protected the name Sobrasada de Mallorca by awarding it a quality designation known as a Protected Geographical Indication. This meant that the protection originally granted in Spain was extended to cover the whole European Union.
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Recorded in the Executive Office Deposit Statute of Professional Associations of the Balearic Islands, dated September 1977.