Sobrassada

Sobrassada and botifarr? are the traditional Majorcan sausage meat products prepared in the laborious but festive rites that still mark the autumn and winter pig slaughter in Majorca (Spain).

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Sobrassada is made with a choice of pork loin, pork bacon (xuia), minced and mixed with paprika, salt and (in modern times) black pepper. Then the mixture is put into a pork intestine, and hung from a pole for some weeks till it is cured. Small, thin sobrassadas are called llangonissa, bigger and thicker ones are called cular or pultrums, and the largest type are huge pork bladders called bufetes.

Majorca: Majorca (Mallorca in Catalan and Spanish, sometimes also encountered in English),: from Latin insula maior, later Maiorica, ("major island") is one of the Balearic Islands (Catalan: Illes Balears, Spanish: Islas Baleares), which are located in the Mediterranean Sea and are a part of Spain. Like the ...

Spain: The Kingdom of Spain or Spain (Spanish and Galician: Reino de Espa?a or Espa?a; Catalan: Regne d'Espanya; Basque: Espainiako Erresuma; Asturian: Reinu d'Espa?a or Espa?a) is a country located in the southwest of Europe. It shares the Iberian Peninsula with Portugal, Gibraltar and Andorra. To the nor...