Sobrasada: The Spreadable Chorizo from Spain

Sobrasada: The Spreadable Chorizo from Spain

A Taste of History about Sobrasada

Sobrasada, a type of Spanish sausage, is a culinary gem that hails from the Balearic Islands. This spreadable chorizo has a rich history dating back to the Roman times, and it’s a testament to the ingenuity of Spanish cuisine.

The name “sobrasada” comes from the Italian “soppressata”, a term used to describe a variety of pressed sausages. However, sobrasada is unique in its soft, spreadable texture, achieved through a careful blend of minced pork, paprika, and other spices.

The Making of Sobrasada

The process of making this spreadable chorizo involves selecting quality cuts of pork, particularly pork belly, which is then minced and mixed with spices. The most important spice in sobrasada is paprika, which gives the sausage its characteristic red color and smoky flavor.

Once the mixture is prepared, it’s stuffed into casings and left to cure. The result? A deliciously soft and flavorful Spanish chorizo that can be spread on bread or used in a variety of pork belly recipes.

Variations and Serving Suggestions of Sobrasada

While traditional sobrasada is made with pork, variations are made with other meats like duck or lamb. Some versions also incorporate local spices or herbs, resulting in a wide array of flavors across different regions.

This spreadable chorizo can be enjoyed in many ways. It’s delicious spread on warm bread, served alongside cheese and olives, or even used as a pizza topping. Try spreading sobrasada on toast with a drizzle of honey for a simple yet satisfying dish. The sweetness of the honey perfectly complements the smoky, spicy flavors of the spreadable chorizo.

Tips and Tricks

When buying spreadable chorizo, look for products labeled as ‘IGP Sobrasada de Mallorca’. This indicates that the sausage has been made following traditional methods on the island of Mallorca.

Remember that this spreadable chorizo is a cured product so it can be stored at room temperature for several weeks. However, once you’ve opened it, it’s best to keep it in the fridge and consume it within a week.

In conclusion, sobrasada is more than just a Spanish sausage; it’s a versatile ingredient that brings a touch of Spanish flavor to any dish. Whether you’re spreading it on toast or using it in your favorite recipes, this spreadable chorizo is sure to impress with its unique texture and rich flavor.


Sobrasada: The Spreadable Chorizo from Spain

Sobrasada is a delicious spreadable sausage from the Balearic Islands in Spain. It's typically made from ground pork, paprika, and spices. Here's a simple recipe to make your own sobrasada at home
Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Course Appetizer, Side Dish
Cuisine Mediterranean
Servings 4


  • 1 lb Ground pork, (use a fatty cut, like shoulder or belly) (450g)
  • 2 tbsp Sweet paprika
  • 1 tbsp Smoked paprika (pimentón)
  • 1 tsp Cayenne pepper (adjust to taste for spiciness)
  • 1 tsp Salt
  • ½ tsp Black pepper
  • ½ tsp Fennel seeds (optional)
  • 3-4 Cloves of garlic minced
  • ¼ cup Red wine
  • 2-3 tbsp Extra virgin olive oil


  • In a large mixing bowl, combine the ground pork, sweet paprika, smoked paprika, cayenne pepper, salt, black pepper, and minced garlic. If you want a milder version, reduce the cayenne pepper.
  • If using fennel seeds, toast them in a dry skillet for a minute or two to release their aroma, then grind them into a fine powder using a mortar and pestle.
  • Add the ground fennel seeds to the mixture and mix everything together until the spices are evenly distributed.
  • If you choose to use red wine, add it to the mixture. This will help create a smoother texture and add some depth of flavor. Mix well.
  • Once all the ingredients are thoroughly combined, cover the bowl with plastic wrap and let the mixture marinate in the refrigerator for at least 24 hours. This allows the flavors to meld and develop.
  • After the marination period, preheat your oven to 350°F (175°C).
  • Transfer the mixture to an oven-safe dish or a small cazuela. Drizzle the top with a couple of tablespoons of extra-virgin olive oil.
  • Bake the sobrasada in the preheated oven for about 30-35 minutes or until it develops a golden crust on top. Keep an eye on it to avoid overcooking.
  • Remove it from the oven and let it cool to room temperature. The sobrasada will thicken as it cools.
  • Once cooled, transfer the sobrasada to a jar or an airtight container. Store it in the refrigerator for up to a few weeks.


Sobrasada is typically enjoyed spread on bread, toast, or crackers. You can also use it as a flavorful ingredient in various recipes. Enjoy your homemade sobrasada!
Keyword Appetizer
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