Sobrasadas 

Sobrasadas

Black pig Majorcan Sobrasada

Black pig Majorcan sobrasada is made from selected indigenous Majorcan pork meats. This quality seal identifies and protects it.

The rearing of the black pig:

The black pig is an indigenous Majorcan breed of pig: the Regulatory Board is in charge of authorising, registering and inspecting the farms where this species...

Black pig Majorcan Sobrasada

Black pig Majorcan sobrasada is made from selected indigenous Majorcan pork meats. This quality seal identifies and protects it.

The rearing of the black pig:

The black pig is an indigenous Majorcan breed of pig: the Regulatory Board is in charge of authorising, registering and inspecting the farms where this species is raised.

The Regulatory Board also examines its breeding and feeding at liberty, the latter being based on figs and carob beans supplemented with cereal and pulses.

To ensure good raising and breeding of the black pigs that will be used to make sobrasada, they are branded with an identification plate from the moment they are born.

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Sobrasadas 

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  • Sobrasada Payesa Mallorca

    A brief background

    The origin of sobrasada – the traditional Majorcan sausage – goes back to ancient times, when the Middle Eastern territories reach their highest development and greatest splendour. Then there arises the need to create a way to preserve food supplies for indefinite periods of time, and proven the success of salting methods, the technique of stuffing minced meat in the animal’s own guts is created. But for Majorca it is still too early to talk about this technique, for the island is immersed in a constrained society – the Talaiotic – and there are no records of the use of any kind of technique for the preservation of pork meat, even though there is significant pig livestock.

    As in all the dominions of the Roman Empire, the Mediterranean region is an excellent breeding ground for new food preservation techniques and an even better vehicle for the dissemination of the Romans’ own expertise. It is at this point that these techniques reach the island of Majorca.

    There are no records of the continuity of pig breeding during the Muslims’ productive stay on the island. Indeed, it is not until the arrival of the western Christian culture that pig breeding becomes a common activity again. In Medieval Times preservation methods are applied again on the island of Majorca; the use of bacon is now recorded, and the early household inventories talk of how pieces of meat are hung in pantries. But we need several socio-cultural determining factors and a further evolution of pork products before we can talk of the island’s most emblematic sausage.

  • Sobrasada black pig...

    The black Mallorcan pig

    It’s one of the most primitive domestic animals of our islands that are still being farmed today. At present it is the only protected indigenous breed of pig in the Balearic Islands.

    Origin
    It’s the result of the incorporation of different pigs from each of the different civilizations which have settled in Mallorca, apart from the Moors. Recent studies confirm few genetic links between this breed and the typical breeds that are more common.

    Features
    Its morphological features clearly distinguish it from other pigs, they are black with ears that fall toward their snout and typical dangly bits on the lower part of their neck.

    The Associació de Ramaders de Porc Negre Mallorquí Selecte (an association of Mallorcan black pig farmers) has set in motion a preservation plan that includes exhibiting the pigs at fairs and markets, as well as educating farmers and promoting black pig products.

    Products
    Many high quality products come from this breed. The Black Pig Sobrasada (a typical Mallorcan product) from Mallorca bearing the logo of the European Trademark of Protected Geographical Indication is the paradigmatic product obtained from this breed. Other products are the roast sucking pig or the suckling pig confit, the fresh meat and the lard. They are becoming ever more popular on both the island and in international markets, the export of the fresh meat to the most demanding market in the world – the Japanese- started in 2012, in six months the amount exported to this country


  • Spicy Sobrasada Mallorca

    The black Mallorcan pig

    It’s one of the most primitive domestic animals of our islands that are still being farmed today. At present it is the only protected indigenous breed of pig in the Balearic Islands.

    Origin
    It’s the result of the incorporation of different pigs from each of the different civilizations which have settled in Mallorca, apart from the Moors. Recent studies confirm few genetic links between this breed and the typical breeds that are more common.

    Features
    Its morphological features clearly distinguish it from other pigs, they are black with ears that fall toward their snout and typical dangly bits on the lower part of their neck.

    The Associació de Ramaders de Porc Negre Mallorquí Selecte (an association of Mallorcan black pig farmers) has set in motion a preservation plan that includes exhibiting the pigs at fairs and markets, as well as educating farmers and promoting black pig products.

    Products
    Many high quality products come from this breed. The Black Pig Sobrasada (a typical Mallorcan product) from Mallorca bearing the logo of the European Trademark of Protected Geographical Indication is the paradigmatic product obtained from this breed. Other products are the roast sucking pig or the suckling pig confit, the fresh meat and the lard. They are becoming ever more popular on both the island and in international markets, the export of the fresh meat to the most demanding market in the world – the Japanese- started in 2012, in six months the amount exported to this country

Showing 1 - 12 of 12 items
Showing 1 - 12 of 12 items