Sobrasada is a famous Mallorcan sausage, but this version made by Arturo Sanchez from 100% pure breed Ibérico bellota pork from Guijuelo is exceptional. Rich and smoky, spread this soft sausage on a piece of crusty bread or toast until it begins to melt to appreciate the fine bellota pork flavor. Traditionally, islanders on Majorca and Menorca aged their sausages just a few weeks, leaving them semi-soft. The result is sobrasada, a finely ground soft pork sausage ready to spread on toasted bread, fried with eggs for breakfast, or added to Spanish soups and stews for a rich, smoky flavor. Arturo Sanchez is a family-owned curing house in the mountains near Salamanca, where they lovingly recreated this classic sausage following a traditional recipe using pork from native 100% pure breed Ibérico pigs.
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