How does the preparation method of sobrassada differ from that of other sausages?

Sobrassada is a traditional cured sausage from Mallorca, distinctively characterized by its unique preparation method. Unlike many other sausages that are typically smoked or air-dried, sobrassada is made from ground pork, which is then mixed with paprika, salt, and spices such as black pepper and thyme. One of the defining features of sobrassada is that it is not cooked but rather cured through a fermentation process, allowing the flavors to develop over time.

The mixture is then stuffed into natural hog casings, but what sets sobrassada apart is its relatively high fat content, which gives it a soft and spreadable texture, differentiating it from drier, firmer sausages. After being filled, the sausages are usually hung to cure in a controlled environment for weeks or even months, depending on the desired intensity of flavor. This method of curing, along with the use of local ingredients, especially the renowned sweet paprika from the region, creates a distinct taste that is deeply rooted in Mallorcan culinary traditions.