Sobrasada red sausage: types and recipes

Sobrasada is the most distinctive and appreciated product in the Balearic Islands. But is not unique to Mallorca, is also made in many other parts of Spain. We find three different types of Sobrasada, depending on the breed of the pig:

• ‘Porc negre’ (black pig for Spanish): from Balearic Islands
• Iberico (Iberian pig): from Extremadura, Andalusia and Castilla mainly.
• White pig: from all other parts of Spain, especially in the north (Teruel and Pyrenees).

The three types are delicious, and the taste is not too much different. The largest difference is due to the recipe. Each area, even each village, Sobrasada is made in different ways, with their own artisan and traditional methods. 

The Sobrasada looks like a sausage, because the mixture is stuffed in natural casings, but actually, the texture is more like a soft pâté. When eaten on its own, it’s usually spread on a toast with a slice of Manchego cheese. Many chefs say that Sobrasda is the best pâté in the world.

We’d love to show you how we made the Sobrasada, so here you have a homemade sobrasada recipe by now:

Ingredients:

• 2/3 of pork tenderloin
• 1/3 fatback and lard in equal proportions
• Salt
• Pepper
• Hot paprika

Preparation:

Mince the meat finely, fatback, and lard and season with salt, pepper and paprika. Fill natural casings with the mixture and cure the sausages in a cool place of about 50ºF. How long time has to be cured? Two months for thinner sausages (2 inches in diameter), four months for thicker ones (3 and 5 inches).

RECIPE: Sobrasda with beans and Spanish Cheese

Ok, four months later we have our own Sobrasada cured and ready to be eaten. How can we cook it? In a toast as stated above, or for example in the following recipe way:

Ingredients:

• 150gSobrasada
• 400g cooked white beans
• 1 small onion (diced)
• 1 garlic clove (crushed)
• 1 large tomate (pureed)
• 2-4 slicesof Spanish Cheese
• ExtraVirgin Olive Oil

Preparation:

Saute onion and garlic in olive oil in a low heat. When the onion is brown add tomato and stir all for a while. Add white beans and cook for 5 minutes. Place all into a cazuela (terracotta tray) and spread the Sobrasada on the top. Then place some Spanish Cheese slices. Grill for a few minutes and it’s ready to enjoy it.

¡Que aproveche!

Tapa recipe: Potatoes, broken eggs and Spanish ham

One of the Spanish tapas we usually order in the bars and restaurants in Spain is this: fried potatoes, broken eggs and Spanish Ham. But is not common to cook it in home. In this post we have the recipe of one of the easier tapas. This recipe is made with Ham from Teruel for two people.

Ingredientes:

2 mid size potatoes (1 middle or large potato for each diner)

2 eggs

100gr Hamfrom Teruel PDO

2 cloves of garlic

ExtraVirgin Olive Oil

Preparation:

Peel the potatoes and cut into this slices. Then fry with olive oil. Potatoes should be almost covered by oil. Chop the garlic cloves and scatter them in the pan. The potatoes may be between soft and dried, but never harsh. When done, remove from the pan and put them in a tray.

Fry the 2 eggs in the same oil. Garlic will help you to flavour them. Put the eggs on the potatoes and cut them with a knife. Yolk will be pour, this is the dish key.

Remove the olive oil from the pan. Cut the Spanish ham in small slices and fry it. Be careful!! Fry it just a minute! When done, put the ham on the potatoes and broken eggs and mix all.

Done. It takes just 15 minutes and is one of the most tasty tapas recipe.

A Ham from Teruel for the Champions of the Euro2012

At the start of this Euro 2012, the Regulatory Council of Ham from Teruel, publicly promised that if Spanish National team got the cup, give away a PDO Ham from Teruel to each of the 23 players. 

Last Sunday we all saw and enjoy the historic victory of Spain over Italy in the final. The large score (4-0) certified that Spain has become part of the legends of this sport. No one in history has gotten the called 'Triple Crown', winning Euro-World Cup-Euro.

Today, the Regulatory Council of Ham from Teruel, has announced that will contact the Royal Spanish Football Federation to fullfill its promise and give a delicious and certified Ham from Teruel to each player.

The relation of Ham from Teruel and Spanish football is not new and on good terms: Luis Milla, Under-21 Spanish National team coach and former Real Madrid player, was given a Ham from Teruel PDO a few months ago, also the present coach, Vicente del Bosque, received a jamon in February due to his visit to Teruel city. 

From Antonio Mata want to congratulate all members of the Spanish National team on the success achieved in the Euro2012 and make us proud of them. Thanks champions!