Sobrasada is the famous sausage of 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 flavour ever.
WHAT IS SOBRASADA IBÉRICA DE BELLOTA?
Traditionally the islanders on Majorca and Menorca were unable to fully dry cure their sausages because of the balmy, semi-tropical climate. So they 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 punch of rich, smoky flavour.
Arturo Sanchez is a family owned curing house in the mountains near Salamanca. Far from the tropical shores of Menorca, they lovingly recreated this classic sausage following a traditional recipe. They start with pork from native 100% pure breed Ibérico pigs fed on acorns over two montanera seasons. Famed for its rich, meltingly delicious fat, the pork is seasoned with Pimentón de La Vera, the intensely smoky paprika of western Spain and sea salt. That is it! No persevatives, just the simple all natural flavour of a premium quality sausage.
HOW TO STORE SOBRASADA IBÉRICA DE BELLOTA?
Our Sobrasada Ibérica comes in a whole piece vacuum-packed. Keep refrigerated between 0 and 6ºC. Keep in the refrigerator for up to 12 months unopened. Once opened, wrap tightly when stored and use within 1 month.
