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What’s in your Sobrasada?

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Courtesy of Diario de Ibiza.
Courtesy of Diario de Ibiza.
Courtesy of Diario de Ibiza.

IBIZA – Ibiza Council and the Association of Butchers in the Pitiusas issue new regulations to determine how Ibiza Sobrasada should be produced. 

Sobrasada, a spicy sausage made with lean pork, bacon, skirt pork, paprika and salt (with the added option of white, black or cayenne pepper), is Balearic speciality produced in many parts of Ibiza. In an effort to define quality parameters, regulations on the production of Sobrasada have been introduced and products meeting the standards will now carry an official Sobrassada d’Eivissa label.

The regulations stipulate that the pig used for pork should be no older than eight months, weigh more than 130 kilos and lived in Ibiza for at least five months. After six months, the pig’s food should comprise only cereals, carob beans, legumes and compound feed. Meat used in the sausage should be taken no longer than 72 hours after the pig has been slaughtered, chopped into 5-8mm and mixed with the other ingredients before being stuffed into natural casings for fermentation and curing. Fat content must be less than 65%.