We select the best meat from our pigs for our sobrassada.
In the Majorcan style, we grind the meat into a fine pâté without any lumps.
We add a blend of sweet paprika and salt.
We stuff the mixture into the animal’s own intestine and sew it closed. We seal the seams with paprika to keep it safe from insects.
We hang it in a drying chamber where the aging process begins.
