Sobrasada de Mallorca

Sobrasada de Mallorca is an uncooked, cured spreadable sausage produced across the whole island of Majorca. Its paste is soft, compacted, greasy, and marbled red in appearance, with a dark red skin that may be smooth or carry whitish mould. The designation is registered as a PGI under file number PGI-ES-0097.

About this designation

Registered as a PGI on 21 June 1996 under file number PGI-ES-0097 (eAmbrosia identifier EUGI00000012972), Sobrasada de Mallorca is classified as a meat-based product. The geographical area defined by the specification covers the whole island of Majorca. In production, the meat is minced into pieces less than 6 mm in diameter; pepper, salt, and spices are then added, the mass is thoroughly mixed, and the mixture is encased in intestines before being cured in drying rooms. The resulting product is an uncooked, cured sausage of irregular cylindrical shape. Its paste is described in the specification as soft, not pliant, sticky, compacted, greasy, and not very fibrous, with a marbled red appearance; the skin is dark red, smooth or slightly rough, and free of mould or carrying whitish mould only. The specification links the product's character to the Majorcan climate, characterised by high humidity and a small temperature range, combined with local sausage-making tradition. The inspection and certification authority is the Consejo Regulador de la Denominación específica "Sobrasada de Mallorca", based in Ariany, Mallorca. Products reaching the market are certified and guaranteed by that Regulating Body.

Source: The register document this entry was written from · retrieved August 26, 2026

Distinctive facts

• Registered as a PGI on 21 June 1996 under file number PGI-ES-0097, eAmbrosia identifier EUGI00000012972.
• The specification requires meat to be minced into pieces less than 6 mm in diameter before mixing and encasing.
• The entire island of Majorca constitutes the defined processing area; no production outside it qualifies.
• The applicant and control body is the Consejo Regulador de la Denominación específica "Sobrasada de Mallorca", located in Ariany, Mallorca.

Tasting notes

Balearic Mallorcan spreadable raw-cured pork sausage IGP, distinctive paste-like texture (vs. firm sliced sausage). Made from Mallorcan black pig fat and lean, paprika (pimentón), salt, pepper. Deep red-orange color from paprika, soft creamy spreadable texture, intensely savory paprika-pork flavor — the iconic Mallorcan charcuterie product.

HoReCa use

Sobrasada de Mallorca is spread on pamboli (Mallorcan tomato bread) and used melted in cooking sauces; it is also served with honey and figs as a tapa, and incorporated into savoury versions of the Mallorcan ensaïmada pastry.

Packaging

• whole-piece-vacuum-300-500g
• half-piece-vacuum-200g
• jar-glass-200g
• jar-glass-300g
• professional-bulk-1kg