PRODUCTION AND PRODUCT TYPES :

• Sobrasada de Mallorca cerdo blanco (white pork Majorcan sobrasada)
• Sobrasada spread
• Sobrasada de Mallorca cerdo negro (black pork Majorcan Sobrasada)
• Eco friendly Majorcan sobrasada
ingredients and production process

Pork meat, pork loins and bacon, paprika, salt and pepper
Additives: our products contain almost no additives.

• Eco friendly Majorcan sobrasada: only contains natural antioxidants: vitamin C and rosemary extract.
• White and Black pork Majorcan Sobrasada: the only additive this product contains is antioxidant E-320, 321.
• Sobrasada Spread : Antioxidants E-320 and E-321, preservatives (E-250, E- 252), acidity regulator E-270, colourant (E-124)

All of our products are lactose and gluten free.

1st PRODUCTION PHASE

First, the meat is ground up. After the meat is ground, paprika, salt and pepper is mixed into it. The mixture is packed into natural pork intestine or other casing authorised by the Regulatory Council.

2nd PRODUCTION PHASE

This is the curing phase. In this phase, the product undergoes a slow transformation that consists of the fermentation process where the sausage meat gradually loses some of its original moisture and which is what results in the distinctive flavour and texture of sobrasada.

TYPES OF CRISOL MAJORCAN SOBRASADA

Longaniza : is in the shape of a horseshoe or necklace. It is long and thin and usually weighs around 400g, of all the types this is the one that can be consumed the fastest.

Rizada : the most common type. The curing process lasts between six and twelve weeks. It usually weighs around 800g.

Semirizada Mallorca : similar to above, but weighs only around 400 g.

Culana : long thin pieces that weigh between 2 and 3 kilos. It is usually sold in slices.