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Sobrassada

For the dried salami from Italy, see Sopressata.

Sobrassada (Catalan pronunciation: ) is a raw, cured sausage from the Balearic Islands made with ground pork, paprika and salt and other spices. Sobrassada, along with botifarró, are traditional Balearic meat products prepared in the laborious but festive rites that still mark the autumn and winter pig slaughter known as a matança in Minorca, Majorca and Ibiza. The chemical principle that makes sobrassada is the dehydration of meat under certain weather conditions (high humidity and mild cold) which are typical of the late Balearic autumn.

Sobrassada
Home-made Minorcan sobrassada
CourseSausage
Place of originBalearic Islands
Main ingredientspork
Women sewing sobrassada during the festival of the slaughter of pigs, Son Ferriol, Majorca.

Contents

After centuries of Muslim rule of the Iberian Peninsula, pork consumption returned to the region in the Middle Ages. Paprika was added after the spice was brought back from the Americas in the 15th century. Sobrassada is thought to have originated and expanded, as a culinary concept, in the Crown of Aragon-controlled Western Mediterranean (Sicily, Balearic Islands, Sardinia) after the 14th century, as similar sausages are still made in this region.[citation needed]

In a traditional Mediterranean diet, containing little meat, as Mallorca had until the 1950s, sobrassada and related pork sausages were the main and sometimes only sources of pork for Mallorcans. Larger meat cuts such as pork or lamb roasts, pork steaks or beef cuts were largely festive dishes, or restricted to the well-off. Even today dishes such as porcella rostida, a whole roasted suckling pig, are only served on special occasions.[citation needed]

Sobrassada is made with a choice of pork loin, pork bacon (locally called xuia), minced and mixed with paprika, salt and black pepper at the ends (to deter insects). Some makers also add cayenne pepper to the mixture and market it as coent, hot. Then the mixture is put into a pork intestine, and hung from a pole for some weeks until it is cured. The string which is tied around the intestine can be used to differentiate between the hot and the dolça (literally "sweet", though in this case meaning "not spicy") varieties, the red or red and white string being the hot one.[citation needed]

Small, thin sobrassades are called llonganissa, and are made from the small intestine. Bigger and thicker ones are called cular or pultrums, and the largest type are huge pork bladders called bufetes or bisbe ("bishop"). Thicker varieties take longer to cure, staggering its consumption through the year (thinner during winter, thicker during summer-autumn).[citation needed]

This section does not cite any sources. Please help improve this section by . Unsourced material may be challenged and removed.(August 2021) ()

Four geographical areas in the Mediterranean, apart from the Balearic Islands, have close links to sobrassada for different reasons:

  1. In colonial Algeria, sobrassada, named soubressade, was part of the pied-noir cuisine and extremely popular until the independence and re-Islamisation of the country; pork is forbidden by Islam. Today soubressade can only be found in continental France, in butcher shops run by pieds-noirs. Algerians however, enjoy a halal version of the soubressade made with beef instead of pork.
  2. In Catalonia, due to the shared history and culture with the Balearic Islands, sobrassada and other native pork products can be found. The eastern Pyrenees are known for a mountain version of sobrassada.
  3. The village of Tàrbena, in the province of Alicante, was re-populated after the expulsion of the Moriscos with colonists from Majorca, who brought along several traditions from the island, including their own variant of the Catalan language and foods such as sobrasada, still made there.
  4. In the island of Sicily and in Calabria, a similar sausage has been made under the name soppressata since the 15th century or longer.

Botifarró is a pork intestine filled with coarsely ground pork cuts, including liver, and spiced with salt, pepper and aniseed, which gives this sausage its characteristic flavour. The sausages are boiled and eaten immediately. Botifarró is specific to Mallorca, but very similar sausages can be found in the Spanish provinces of Tarragona, Castelló, València and Alacant. Other pork products typical from the cuisine of Mallorca are camaïot, veria negra and xuia (pancetta).[citation needed]

Sobrassada
Sobrassada Language Watch Edit 160 160 Redirected from Sobrasada For the dried salami from Italy see Sopressata Sobrassada Catalan pronunciation subɾeˈsade is a raw cured sausage from the Balearic Islands made with ground pork paprika and salt and other spices Sobrassada along with botifarro are traditional Balearic meat products prepared in the laborious but festive rites that still mark the autumn and winter pig slaughter known as a matanca in Minorca Majorca and Ibiza The chemical principle that makes sobrassada is the dehydration of meat under certain weather conditions high humidity and mild cold which are typical of the late Balearic autumn SobrassadaHome made Minorcan sobrassadaCourseSausagePlace of originBalearic IslandsMain ingredientsporkCookbook Sobrassada Media SobrassadaWomen sewing sobrassada during the festival of the slaughter of pigs Son Ferriol Majorca Contents 1 History 2 Ingredients and varieties 3 Sobrassada outside the Balearic Islands 4 Botifarro and other Majorcan sausages 5 See also 6 External linksHistory EditAfter centuries of Muslim rule of the Iberian Peninsula pork consumption returned to the region in the Middle Ages Paprika was added after the spice was brought back from the Americas in the 15th century Sobrassada is thought to have originated and expanded as a culinary concept in the Crown of Aragon controlled Western Mediterranean Sicily Balearic Islands Sardinia after the 14th century as similar sausages are still made in this region citation needed In a traditional Mediterranean diet containing little meat as Mallorca had until the 1950s sobrassada and related pork sausages were the main and sometimes only sources of pork for Mallorcans Larger meat cuts such as pork or lamb roasts pork steaks or beef cuts were largely festive dishes or restricted to the well off Even today dishes such as porcella rostida a whole roasted suckling pig are only served on special occasions citation needed Ingredients and varieties EditSobrassada is made with a choice of pork loin pork bacon locally called xuia minced and mixed with paprika salt and black pepper at the ends to deter insects Some makers also add cayenne pepper to the mixture and market it as coent hot Then the mixture is put into a pork intestine and hung from a pole for some weeks until it is cured The string which is tied around the intestine can be used to differentiate between the hot and the dolca literally sweet though in this case meaning not spicy varieties the red or red and white string being the hot one citation needed Small thin sobrassades are called llonganissa and are made from the small intestine Bigger and thicker ones are called cular or pultrums and the largest type are huge pork bladders called bufetes or bisbe bishop Thicker varieties take longer to cure staggering its consumption through the year thinner during winter thicker during summer autumn citation needed Sobrassada outside the Balearic Islands EditThis section does not cite any sources Please help improve this section by adding citations to reliable sources Unsourced material may be challenged and removed August 2021 Learn how and when to remove this template message Four geographical areas in the Mediterranean apart from the Balearic Islands have close links to sobrassada for different reasons In colonial Algeria sobrassada named soubressade was part of the pied noir cuisine and extremely popular until the independence and re Islamisation of the country pork is forbidden by Islam Today soubressade can only be found in continental France in butcher shops run by pieds noirs Algerians however enjoy a halal version of the soubressade made with beef instead of pork In Catalonia due to the shared history and culture with the Balearic Islands sobrassada and other native pork products can be found The eastern Pyrenees are known for a mountain version of sobrassada The village of Tarbena in the province of Alicante was re populated after the expulsion of the Moriscos with colonists from Majorca who brought along several traditions from the island including their own variant of the Catalan language and foods such as sobrasada still made there In the island of Sicily and in Calabria a similar sausage has been made under the name soppressata since the 15th century or longer Botifarro and other Majorcan sausages EditBotifarro is a pork intestine filled with coarsely ground pork cuts including liver and spiced with salt pepper and aniseed which gives this sausage its characteristic flavour The sausages are boiled and eaten immediately Botifarro is specific to Mallorca but very similar sausages can be found in the Spanish provinces of Tarragona Castello Valencia and Alacant Other pork products typical from the cuisine of Mallorca are camaiot veria negra and xuia pancetta citation needed See also EditSoppressata NdujaExternal links Edithttp www sobrasadademallorca org The regulatory board website https web archive org web 20051202010101 http www spain info TourSpain Gastronomia Productos 2By 2BRecetas Productos D 0 Sobrasada Retrieved from https en wikipedia org w index php title Sobrassada amp oldid 1051604093, wikipedia, wiki, book,

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