Ingredients The main ingredients of Sobrasada are pork, paprika (both sweet and spicy), and salt. Sometimes, other spices like garlic, pepper, and oregano are also added. The mixture is then filled into casings. Production Process The production process of Sobrasada begins with mincing lean pork and bacon. The mixture is then combined with the spices, with the paprika giving Sobrasada its characteristic red color. The sausage is then filled into natural casings or artificial casings and fermented for a period of time. During fermentation, the unique flavor of Sobrasada develops. Taste and Use Sobrasada has an intense, spicy flavor due to the paprika and spices. It can be enjoyed raw by spreading it on bread. Traditionally, it is often lightly heated and added to various dishes such as stews, vegetable dishes, or pasta to intensify the flavor. Storage and Shelf Life Sobrasada is often air-dried and can therefore be stored without refrigeration. In regions with warm weather, the sausage is often air-dried, which can result in a firm texture. In colder regions, it may remain softer. However, refrigerated storage extends the shelf life. Sobrasada is not only a culinary feature of the Balearic Islands, but has also gained popularity outside the regions where it is traditionally made. It represents a centuries-old artisan tradition of sausage making and is valued by many as a delicacy.