Sobrasada de Mallorca
The Sobrasada de Mallorca ( Catalan : Sobrassada de Mallorca ) is an air-dried, spreadable raw sausage from the Spanish island of Mallorca . It consists of pork , bacon , sweet paprika powder , salt and spices and slowly matures in the drying room using a traditional manufacturing process. The designation of origin is protected under European law and reserved exclusively for Mallorcan sausages, but sobrasada is also produced on the other Balearic islands of Menorca , Ibiza and Formentera .
history
The first historical evidence of the sobrasada was found in a document from the year 1403 , which comes from Sicily , in which the dispatch of food is described, among which the sobrasadas are expressly mentioned. From this one could conclude that the name for this sausage originally comes from Italy, although it is completely undisputed that the sausage from which the sobrasada inherited its name has little in common with the product known today, until the introduction of the paprika from America it did not have the texture it has today.
The first mention of this sausage, as it is known today, comes from the 17th century and there it is quoted that there were "100 sobrasadas and 30 Llonganissas ..." in a pantry. From this time there are many other entries about the consumption of pork, the production of other products and stories from the slaughter festivals that were celebrated on the occasion of the house slaughter (Balearic matances ).
From the 17th century onwards, there are numerous references to the use of sobrasada in island gastronomy and from this point onwards it also played an increasingly important role in the kitchen, while its production is more and more forgotten for reasons of conservation.
In the 20th century , manufacturers used new equipment and technologies for the preparation of sobrasada to improve the quality of the product, but always true to the manifestations and according to the old recipes according to which the sobrasada was made at the family slaughterhouses.
Protected designation of origin
At the end of 1993 the government of the Balearic Islands granted the "Sobrasada de Mallorca" protection of the designation of origin.
The following two varieties of Sobrasada de Mallorca are registered as a protected geographical indication:
- "Sobrasada de Mallorca", which is made from pork.
- “Sobrasada de Mallorca de Cerdo Negro” from black pork: Made exclusively from the meat of the black pork (Catalan. Porc Negre Mallorquí ) native to Mallorca . It is a breed of pig that is bred and fed in Mallorca in a traditional way.
In July 1996 the name “Sobrasada de Mallorca” (only in this spelling, not in the Catalan form) was registered by the European Commission as a protected geographical indication at the request of the supervisory association Consejo Regulador de la DE “Sobrasada de Mallorca” . This means that the protection that was previously in force in Spain is now effective in all EU member states.
Manufacturing
To make sobrasada, the meat is first minced with a meat grinder ; the particle size should be around 3–5 mm and must not be larger than 6 mm. During this process, contact with oxygen and the destruction of the tissue fibers also release enzymes and microorganisms. Then the meat is mixed with salt and spices. The finished sausage meat is then filled into the casings and matured in drying chambers at temperatures of 14-16 ° C and a relative humidity of 70-85% . During the ripening process, the physical, chemical and microbiological properties of the sausage change and the sobrasada acquires its characteristic taste, consistency, color and shelf life. The maturing time depends on the size of the respective sausages.
raw materials
According to the provisions of the Control Council for the Protected Geographical Indication, only the following ingredients in the following proportions may be used to make the "Sobrasada de Mallorca":
- Pork with little visible fat: between 30 and 60%
- Pork bacon: between 40 and 70%
- ( Paprika L. y / o C. longum DO): between 4 and 7%
- Salt: between 1.8 and 2.8%.
- Spices and natural flavorings: pepper, hot paprika, rosemary, thyme and oregano
- The addition of coloring agents is expressly prohibited.
The casing used can either be of natural origin or consist of collagen fibers, the latter only for sausages up to 500 g.
Special properties
After drying, the Sobrasada de Mallorca has the following properties:
- An irregular, elongated shape, depending on the intestine used.
- A smooth or slightly wrinkled, mold-free surface of dark red color. The mass is soft, not elastic, adheres well and firmly together, is easy to lubricate and has few fibers.
- When cut open, their fine, marble-red appearance becomes apparent
In the mouth it is characterized by its increased malleability, adhesion and graininess. One notices a higher proportion of insoluble substances. Due to its texture, it is easy to spread, holds together and has a very characteristic taste aroma, which you can clearly taste paprika.
Chemical properties
- Sobrasada de Mallorca
- Water content (g / 100 g) max. 35
- Fats (g) * Max. 85
- Protein content (g) * Min. 8th
- Carbohydrates (g) * Max. 2.5
- Ratio of collagen to protein (g) * Max. 30
- Sobrasada de Mallorca from black pork (catalan. Porc negre )
- Water content (g / 100 g) max. 30
- Fats (g) * Max. 80
- Protein content (g) * Min. 13
- Carbohydrates (g) * Max. 2.5
- Relación colágeno / proteína (g) * Max. 30 per 100 g in dry matter)
In addition to the aforementioned properties, the sobrasada must also meet the following requirements: pH value below 4.5; Algeographic W-value (aw) below 0.91 or aw less than or equal to 0.95 if the pH value is less than or equal to 5.2.
statistics
Production information 2006
- Registered manufacturers:
- Sobrasada de Mallorca: 24 production plants
- Black pork sobrasada de Mallorca: 14 production plants
- Quantities:
- Sobrasada de Mallorca: 2,272 tons
- Sobrasada de Mallorca de porc negre: 150 tons
- Value of goods: 13,210,900 EUR
literature
- Francesc Borja Moll: Històrica catalana (original edition Valencia 1991)
- David Abulafia: El reino catalán de Mallorca (original edition Barcelona 1996)
Web links
- Production Sobrassada de Mallorca 2005 to 2013 on illesbalearsqualitat.es
- Sobrassada de Menorca on illesbalears.es
- Consell regulador
Individual evidence
- ↑ Decreto 136/93, de 16 de diciembre, de la Conselleria de Agricultura y Pesca, por el que se aprueba el Reglamento de la denominación especifica "Sobrassada de Mallorca" y de su Consejo Regulador (BOIB núm.157 de 28 December 1993 )
- ↑ Decreto 125/1997, de 3 de octubre, for the que se modifica el Reglamento de la denominación específica “Sobrassada de Mallorca” y su Consejo Regulador
- ↑ Entry on Sobrasada de Mallorca in the Database of Origin and Registration (DOOR) of the Directorate-General for Agriculture and Rural Development of the European Commission .