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Sobrassada - Ibiza Sausage

Raw, cured sausage made with pork and paprika

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Sobrassada is a waw, cured sausage that is native to Ibiza and other Balearic Islands. Similar in colour to Spanish chorizo, due to the presence of paprika, it is made from pork mince, salt and spices. The specific amounts of each ingredient are regulated to allow the sausage to be labelled ‘Sobrassada de Ibiza'.

Sobrassada dates back to at least the 16th century and, traditionally, it was made in the autumn when the local pigs went to slaughter, and the conditions at that time of year (mild cold with high humidity) created the perfect conditions for the dehydration of the meat. Most sobrassada is sold as ‘dolç' which means 'sweet' (the non-spicy version) but it is also possible to buy ‘coent', the spicy version when the producers add cayenne pepper to the mixture.

The texture of sobrassada is one of soft meat paste and it is generally used as a spread on rustic bread but it has lately become the base of many contemporary combinations, and it goes especially well with honey. It can also be added to sauces to add depth and a meaty flavour. The town of Campos in Mallorca hosts an annual Sobrassada Fair in October where plenty of opportunities arise to taste this special sausage in a variety of recipes and guises.