Quality seal and product specifications
It identifies Majorcan sobrasada, made from selected pork meats.
The seal of 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.
Varieties of Majorcan sobrasada
Longaniza: it comes in the shape of a necklace or horseshoe. It is long and thin, and weighs between 200 and 300 grams. This is the most convenient variety.
Rizada: the most common variety. Its curing process lasts from 6 to 12 weeks. It normally weighs around 800 g.
Semirizada: same as above but with a lower weight, usually around 400 g.
Culana: larger, longer pieces, ranging between 2 and 3 kilos in weight. Usually sold by length.
Bufeta: it has a spherical shape and is tied up with three crossing laces. It weighs between 1 and 1.5 kilos.
Poltrú: similar to the rizada in shape but larger in size. It typically weighs between 2 and 4 kilos.
Bisbe: this is the most spectacular variety of all, since it can weigh anything between 4 and 30 kilos. It is very rarely commercially available.
Black pig Majorcan sobrasada
Some producers also make black pig Majorcan sobrasada. This usually comes in pieces weighing an average of 500 g and displays a large numbered label.
Composición y elaboración
Pork meat (lean and fat), paprika, salt and pepper. The use of artificial and natural colouring is forbidden .
1ª Production Stage
Firstly, the meat is minced and then mixed with the paprika, salt and pepper. The mixture is then stuffed into natural pig guts.
2º Production Stage
This is the curing stage. Here the product undergoes a slow transformation whereby the mixture ferments, thus losing some of its initial liquid. This gives our sausages its traditional taste and texture.