Sobrassada

The Sobrassada de Mallorca ( also sobrassada ) is a specialty sausage with protected geographical indication and a product of the Balearic island of Mallorca, which is made from raw and air- dried minced pork. Also on Menorca, Ibiza and Formentera, it is made with a slightly lower fat content. The meat are added red pepper powder, salt and spices. The mixture is inserted into the intestines, where they mature slowly using traditional manufacturing methods.

History

The first historical evidence of the Sobrassada was found in a document from 1403, which originates from Sicily, in the shipping of food is described under which explicitly the Sobrassadas be mentioned. From this one might conclude that the name for this sausage originally comes from Italy, although it is fully recognized that the cured meat from the Sobrassada has inherited her name, has little in common with what is now known, because until the introduction of chili from America they did not have the current texture.

The first mention of this sausage, as we know it today, dates from the 17th century and there is quoted as saying in a pantry " 100 Sobrassadas and 30 llonganisses ... " were. From this time many other businesses on the consumption of pork, manufacture of other products and stories still come from the battle festivals that were celebrated at the matances ( " hogkilling ").

From the 17th century, numerous references to the use of Sobrassada in the island's gastronomy and from this point you will also find it plays an increasingly important role in the kitchen while their production of meat conservation into oblivion.

In the 20th century, the manufacturers use new equipment and technologies for the preparation of Sobrassada to improve the quality of the product, but always true to the forms and according to the old recipes under which the Sobrassada was prepared at the Battle family celebrations.

Quality assessment

The end of 1993 gave the government of the Balearic Islands the " Sobrassada de Mallorca " the protection of designations of origin and early 1996, the European Union EU the sausage gave finally the label " Special quality with designation of origin ", meant that the protection which originally applied only to Spain, now is also valid throughout the EU.

The following two kinds of Sobrassada de Mallorca are registered as a protected geographical indication:

  • " Sobrassada de Mallorca ", which is made from pork.
  • " Sobrassada de Mallorca de Cerdo Negro" black pork: Exclusively from the flesh of the indigenous to Mallorca, black pig ( porc negre Katalan. ) were prepared. It is a breed which is bred and fed in Majorca following traditional way.

Production

The manufacturing process takes place in two phases very different kind In the first phase the actual sausage is made, so the hack from the best meat, which is then blended with the other ingredients and bottled in the intestine. In the second phase, the sausages are dried in special drying chambers, so their flavor can ripen fully.

The meat is rotated by a mechanical mincer, to process it into particles that usually have a size of 3 - to 5 mm and 6 mm can not be exceeded. In this method, the muscle fibers are more or less destroyed, so that a better picture of different spices is achieved. In this phase, to be released by contact with oxygen and the partial destruction of the fabric fibers, enzymes and microorganisms. Then the meat with salt and spices is mixed.

In continuation, the mass is filled into casings and dried in drying chambers, where the controlled temperature and humidity cause a number of changes in the physio- chemical and microbiological properties of this product. These changes give the Sobrassada de Mallorca finally the characteristic flavor and aroma and texture, color and durability.

The maturation process of Sobrassada de Mallorca is performed at temperatures of 14 - 85 % done, the maturation time depends on the size of the respective sausages - 16 ° C and a relative humidity of 70.

Raw materials

To produce the " Sobrassada de Mallorca " may, according to the provisions of the Control Council for Protected Geographical Indication only the following ingredients in the following proportions are used:

  • Lean pork: between 30 and 60 %
  • Pork fat: 40-70 %
  • (Paprika L. y / o C. longum DO): 4-7 %
  • Salt: 1.8 to 2.8 %.
  • Spices and natural flavors: pepper, hot pepper, rosemary, thyme and oregano
  • The addition of dyes is expressly prohibited.

The casing used can be natural or consisting of collagen fibers, in the last case for sausages to 500 g

Special Features

After drying, the " Sobrassada de Mallorca " has the following properties:

  • An irregular, elongated shape, depending on intestine used.
  • A smooth or slightly wrinkled, mold free surface of a dark red color. The ground is soft, not elastic, adheres well to tight together, can be well lubricated and is in fibers.
  • When slicing shows her fine, marble red appearance

In the mouth it is distinguished by their increased deformability, adhesion and graininess. You notice a higher proportion of insoluble matter. Your texture after they can pass cohesive, well- established and has a very distinctive taste flavor, is herauszuschmecken in the clear peppers.

Varieties

On the nature of the intestine or of the casing used for the Sobrassada, can be distinguished according to the following forms:

  • Longaniza: in thin intestines and with a maximum length of 50 - 60 cm
  • Rizada: in thick intestines
  • Semirizada: in medium-sized intestines, their most common form, with about 500 - 800 g weight
  • Cular: Verwurstung in the tail of the pig intestines
  • Bufeta: a semi-spherical shape and a weight that can be up to 8 kg
  • Bisbe: This is the greatest form of packaging, in which the mixture is inserted into the pig stomach
  • Poltrú: Verwurstung in pig bladder
  • Tarrina: new form of presentation of the sausage mixture, which is offered in vessels up to 200 g, in giving the product a longer shelf life and must be kept easier for the consumer. When sold in the terrine Sobrassada of Mallorca is a dried sausage mixture, which is bottled after removal of the intestine under the highest hygiene standards.

Chemical Properties

  • Sobrassada de Mallorca Water content ( g/100 g ) Max 35
  • Fat ( g) * Max 85
  • Protein content ( g) * Mind. 8
  • Carbohydrate (g ) * Max 2.5
  • Ratio of collagen to protein ( g) * Max 30
  • Sobrassada de Mallorca black pork ( porc negre katalan. ) Water content ( g/100 g ) Max 30
  • Fat ( g) * Max 80
  • Protein content ( g) * Mind. 13
  • Carbohydrate (g ) * Max 2.5
  • Relación colágeno / proteína ( g) * Max 30 per 100 g of dry mass )

In addition to the above properties, the sobrassada still must satisfy the following conditions: pH below 4.5; algeographischer W value (aw) at 0.91 or aw less than or equal to 0.95 when the pH is less than or equal to 5.2.

Statistics

Production results for 2006

  • Registered Manufacturer: Sobrassada de Mallorca: 24 production plants
  • Sobrassada de Mallorca from the black pig: 14 production plants
  • Sobrassada de Mallorca: 2,272 tons
  • Sobrassada de Mallorca de porc negre: 150 tons
  • Value: 13,210,900 EUR
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