Sobrasada is a famous sausage from Mallorca, but this version made by Arturo Sanchez from 100% pure breed Ibérico bellota pork from Guijuelo is another level. Rich and smoky, spread this soft sausage on a piece of crusty bread or toast until it begins to melt to appreciate the finest bellota porky flavor. Traditionally, the islanders on Majorca and Menorca aged their sausages just a few weeks, leaving them semi-soft. Arturo Sanchez, a family-owned curing house in the mountains near Salamanca, recreated this classic sausage following a traditional recipe using pork from native 100% pure breed Ibérico pigs.
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