Leftover cream

The originalobrasada is a cured Spanish sausage, made with pork meat and fat, seasoned mainly with salt and paprika. It is embedded in casing and matures slowly.

It is traditional from the Balearic Islands. It is used in several Mallorcan cuisine recipes, such as “arròs brut” or cooked and mixed with honey.

Sobrasada arose from the need to store food for long periods of time. The origin of its name is in Sicily, where a technique known as soppressa was practiced, which means “minced”, applied to meat. From this region it passed to the Iberian Peninsula through maritime trade, and from Valencia to Mallorca.

The use of paprika is a sign of food preservation, as red meat refers to conservation. Over time, the production process improved, and in 1993 the Government of the Balearic Islands recognized the Specific Denomination for Majorcan Sobrasada. In 1996, the European Union granted it the Geographical Indication seal.

Crema Sobrasada is the creamy version of Sobrasada, used as a pâté on bread and toast. It has a similar texture to German mettwursts, which in Brazil were popularized by the name of Blumenau sausage.

Ingredients – Sobrasada cream

Pork rib – 700g;
Pork shank – 300g;
Salt – 20g;
Smoked paprika – 18g;
Sugar – 5g;
Onion powder – 5g
Curing salt 1 (6.25% of nitrite and 93.75% of salt) – 3g;
Antioxidant (with sodium erythorbate) – 3g;
Black pepper – 3g;
Rosemary Extract (natural antioxidant) - 1g;
Starter culture (lactic acid bacteria) – 0.2g.

Preparation Method – Cream of leftovers

Cut the meat into small pieces and add the rest of the ingredients, except the starter culture;

Let the preparation rest for two hours;

Grind into a fine disc;

Dilute the starter culture in 50ml of filtered water;

Embed in collagen diameter 24 millimeters in diameter, or larger. It is important to compact the meat well so that there are no empty spaces.

Tie each segment between 20 and 30 centimeters.

Hang at room temperature, ideally 24ºC, for 72 hours so that the bacteria in the starter culture can ferment;

Hang in a cold (ideal 12ºC), humid (ideal 80%) and dark environment;

After 10 days, remove the surplus from the maturation chamber, remove the casing and pass it through the grinder again;

Mix well with vegetable oil (preferably olive oil) until it becomes pasty;

Consume with bread like a pâté.