Here innovation also plays an important role. This sausage, made from high quality meat, matures and dries at the same time as a raw milk cheese from Mahón (Menorca), which is also produced in dairies with over 100 years of tradition and history. This fusion and the gentle drying lead to a taste explosion. You just have to try this sobrasada.
This meat product with a drying time of two to four months develops and matures at the same time as the delicious Mahón cheese with which it is combined. The nuances of the dairy product and the meat of the black pig mix together and create a new, subtle, but intense and persistent flavour.
Lean pork, pork bacon (antioxidants E-320, E-321), Mahón cheese (raw cow's milk, rennet, salt and lactic ferments), paprika Tap De Cortí, salt and spices.
SAUSAGE IN NATURAL CASE
In a dryer at a temperature between 12-16oC. Controlled humidity between 75% and 85%.
Product information label.
About 325 - 375 grams.
Store in a cool and dry place.
Product ready to eat without the need for any additional cooking process.
Shape: Irregularly cylindrical, determined by the morphology of the intestine.
Appearance: The surface of the sausage is orange-red due to the colour of the Tap de Cortí paprika. Smooth or slightly rough, without whitish mould.
Texture: Soft, inelastic, sticky, robust, cohesive, oily, not very fibrous and with a red appearance due to the Tap de Cortí paprika, with pieces of Mahón cheese.
Flavour and aroma: Characteristic with a clear perception of the presence of the Tap de Cortí paprika. The first flavour you taste is sobrasada, followed by the sublime flavour of Mahón cheese.