This spectacular sausage is made from selected meat from the black pigs raised under free-ranging conditions in our fincas. We season it precisely with the so-called paprika Tap de Cortí, the result of grinding the pepper variety Tap de Cortí. We also grow this typical Majorcan pepper variety in our finca and it gives the sobrasada a bright red pigmentation. It is usually gently dried for three to four months. This typical sausage of the Majorcan gastronomy can be consumed as desired and even used to season all kinds of dishes.
Spreadable and air-dried pork sausage seasoned with Tap de Cortí, a local variety of pepper that gives it its bright red pigmentation.
Sobrasada de Mallorca Semirizada is a sausage made from finely chopped fresh meat from our black and white pigs, mixed with salt, a touch of black pepper and paprika TAP DE CORTÍ, responsible for the characteristic red colour and the special taste of the sausage.
Pork bacon (antioxidants E-320, E-321), lean pork, Tap De Cortí paprika, salt, spices and natural pork casing.
DOES NOT CONTAIN ALLERGENS.
SAUSAGE IN NATURAL CASE
In a dryer at a temperature between 12-16oC. Controlled humidity between 75% and 85%.
Product information label.
Label with the seal of the supervisory association of the Sobrasada de Mallorca. No. 45.
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.
Sausage mass: Soft, inelastic, sticky, cohesive, oily, not very fibrous and with a red appearance due to the Tap de Cortí paprika.
Flavour and aroma: Characteristic with a clear perception of the presence of the Tap de Cortí paprika.