Cured Majorcan sausage (known as Sobrasada de Mallorca) is raw, cured sausage from the Balearic Islands. In the middle-ages, after centuries of Muslim rule with pork were banned, Majorca returned to pork consumption. Cured Majorcan sausage became one of the only varieties of pork available to most.
It is made with a choice of pork loin and bacon (traditionally sourced from the black pig local to the island). It’s minced and mixed with salt and paprika. The paprika gives it its distinctive red colour. It is placed inside a sausage casing (also made from the pig) and left to cure in the open air. Cayenne pepper is sometimes used to make a hot/spicy alternative to the dish. Unlike chorizo, it has a soft texture similar to that of a pate.
You can eat it raw as a spread for your toast. It will melt if placed on toast under the grill. Enjoy it in sandwiches, on coca bread or as part of a tapas dish.