Mallorca's soft cured sausage: ground pork worked with paprika and salt, then matured in island air until it can be spread with a knife rather than sliced.

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.

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