Sobrassada
Photo: Slastic · Public domain

History

Sobrassada arrived on Mallorca as a cured sausage technique and changed when paprika reached the island from the Americas in the 16th century, which gave it the red colour and the keeping power. Island pigs, particularly the black porc negre, are ground fine, seasoned and packed into casings to mature in the humid Mallorcan climate, which keeps the paste soft. It is eaten raw on bread, melted into rice and stews, or grilled over the January Sant Antoni bonfires alongside botifarró.

Book a food experience

Tours, tastings and classes from the cities on this page, bookable on GetYourGuide.

Browse every bookable food experience

Make it at home

Yield Serves 4 as a tapaHands-on 15 minTotal 25 minDifficulty Easy

Ingredients

  • 200g sobrassada de Mallorca
  • 4 thick slices country bread
  • 2 tbsp honey
  • Olive oil

Method

  1. Heat the oven to 200C and lay the bread slices on a tray with a light brush of olive oil.
  2. Spread the sobrassada thickly across each slice, right to the edges.
  3. Bake for 6 to 8 minutes until the paste has melted and the fat has soaked into the crumb.
  4. Drizzle with honey while hot and eat immediately, before the bread softens.

Tip from the editors. Buy sobrassada with the Mallorca designation. Mainland versions are firmer and will not spread.

Where to eat sobrassada

Sobrassada in Palma

Bar Espanya ★ 4.3

€€ Spanish tapasCasco AntiguoUntil 00:00 Mon-Sat

Bar Espanya stacks pintxos along the counter on Carrer de Can Escursac in Palma, with patatas bravas under sobrassada and croquettes filled with bullit.

OrderPatatas bravas topped with sobrassada, then a bullit croquette.

TipEvening service starts at 18:30 and runs to midnight. Sundays it does not open at all.

Directions

Bodega La Rambla ★ 4.3

€€ Spanish tapasCasco Antiguo

Bodega La Rambla has poured vermouth and served variats on Via Roma in Palma since 1940, plating the island's combination dish across small portions.

OrderThe variat, Mallorca's combination plate, with the ensaladilla rusa on the side.

TipOne variat and a vermouth is a full lunch. Closed Tuesday and Wednesday, and it shuts for a summer break in August.

Directions

All Palma signature dishes →

More cities are in research. Want sobrassada covered somewhere specific? Tell us where you want to eat.

Browse all dishes →