Shop Sobrasada In Ireland

What Makes Sobrasada Different from Other Spanish Cured Meats?

Sobrasada stands apart from most other Spanish embutidos because it is designed to be spreadable rather than sliced.

Its high fat content and soft texture come from the use of finely minced pork combined with generous amounts of sweet and smoked paprika, which also gives it its deep red colour.

Traditional sobrasada from Mallorca carries PDO status, and Iberian sobrasada uses a higher grade of Iberian pork for a richer, more intense flavour.

It works equally well as a cold spread on bread, as a cooking ingredient stirred into pasta or rice, or melted briefly in a pan and served warm as a tapa.

How to Use Sobrasada

The most traditional way to eat sobrasada is spread generously on crusty bread, often with a drizzle of honey to balance the spice. It also cooks beautifully and perfect to add to scrambled eggs, melt over flatbread, or stir into a tomato sauce for an instant depth of flavour.

Read our Full Guide To Spanish Charcuterie