What types of meats are most traditional in Mallorcan sopes, and can substitutions be made?

Traditional Mallorcan sopes, a hearty and rustic stew, typically incorporate pork and cured meats as their primary protein components. The most customary meats used are pork ribs, cured sausages like sobrassada—a spiced, spreadable sausage made from pork—and occasionally pieces of local ham. These meats contribute rich, smoky, and savory flavors to the broth, which is the foundation of the dish. Pork ribs add a satisfying texture and depth, while the sobrassada infuses the soup with distinctive island spices and a slightly creamy texture when melted into the broth.

In addition to pork, some recipes may include poultry such as chicken, or even lamb, reflecting the agricultural diversity of Mallorca. However, pork remains the most traditional and widely favored choice given its historical prevalence on the island and its flavor profile, which complements the typical ingredients of sopes—bread, vegetables, and sometimes local legumes.

Substitutions are certainly possible and often made depending on dietary preferences, local availability of ingredients, or for a lighter version of the dish. While pork is synonymous with the authentic flavor of Mallorcan sopes, chicken or turkey can be used as leaner alternatives. For those who prefer to avoid meat altogether, vegetable or mushroom broths can serve as a base, though this will shift the character of the dish significantly away from its traditional roots. It’s important to note that using different meats or meat substitutes may alter the depth of flavor, as pork's richness and the smoky notes from the cured meats are integral to the classic taste of Mallorcan sopes.