Sobrasada Payesa Mallorca 

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...

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.

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Sobrasada Payesa Mallorca 

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Showing 1 - 4 of 4 items