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Sobrasada

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Showing 1-5 of 5 item(s)

Sobrasada Superior La Luna, IGP Sobrasada de Mallorca "the red one"

(62)

Sobrasada (majorcan sausage) Superior La Luna, IGP Sobrasada de Mallorca "the red one"

€10.10

33.66 €/kg

Sobrasada (majorcan sausage) La Luna "the red spicy"

(22)

Sobrasada (majorcan sausage) La Luna "the red spicy"

€10.10

33.66 €/kg

Sobrassada organic La Luna, IGP Sobrasada de Mallorca "The black one"

(53)

Sobrassada (majorcan sausage) organic La Luna, IGP Sobrasada de Mallorca "The black one"

€15.30

51 €/kg

Sobrassada organic La Luna, IGP Sobrasada de Mallorca "black spicy"

(26)

Sobrassada (majorcan sausage) organic La Luna, IGP Sobrasada de Mallorca "black spicy"

€15.30

51 €/kg

Joselito Sobrasada

€27.90

50.73 €/kg

Frequently Asked Questions

Is it better to buy whole cured meats or pre-sliced ones?

If you consume it regularly, enjoy hand-slicing it, and want to control the thickness, the whole piece is ideal. If you prioritize convenience—with ready-to-open 100g packs and long-lasting freshness without the risk of drying out—choose the vacuum-packed, pre-sliced option.

Should you eat the white skin (casing) covering chorizo or salchichón?

High-quality cured sausages use natural casings (from pigs or cattle), making them technically edible. However, it is best to peel them before slicing or eating to fully enjoy the pure texture of the meat and spices.

Which Iberian cured meat is gentlest on sensitive stomachs or for children?

*Salchichón* and *lomo ibérico* (cured pork loin) are the mildest options, seasoned primarily with salt, pepper, and garlic. *Chorizo* and *morcón* contain paprika, giving them a more intense, spicy flavor.

What distinguishes cured meats from León compared to others?

They are distinguished by their curing climate (cold and dry, due to high altitude) and a traditional smoking process using oak or holm oak wood. This imparts a distinctive, rustic aroma; *Chorizo de León* and beef *cecina* are the standout products in this category.

What is the difference between *lomo ibérico* and *lomito*?

*Lomo ibérico* is made from the pork loin strip (a large, lean, elongated cut). *Lomito*, on the other hand, is made from the *presa ibérica*—a smaller, more exclusive cut with greater fat marbling, making it exceptionally juicy.

Buy sobrasada from Mallorca online: pork and black pork

Immerse yourself in the traditional flavor of the Balearic Islands with our authentic Mallorcan sobrasada . At Jamonarium, we offer sobrasada made with the finest selection of lean pork, bacon, and premium paprika, which gives it its characteristic red color and unique flavor. Our range includes traditional pork sobrasada and the exquisite black pork sobrasada , with a more intense and unique flavor. Each piece is slowly cured to reach its perfect ripeness.

All our sobrasadas bear the Protected Geographical Indication (PGI) , which guarantees their origin and quality. This seal certifies that the product has been produced in Mallorca, following traditional methods. Sobrasada is a versatile product, ideal for spreading on toast, as a pizza base, or as an ingredient in a variety of Mediterranean recipes. Its creamy texture and balanced flavor make it a delicacy for lovers of good food.

We invite you to buy sobrasada online at Jamonarium, from the best brands, with the guarantee of receiving a fresh and delicious product. If you'd like to learn more, our Library tells you the history and preparation of sobrasada and gives you recipe ideas. Enjoy this unique product that will transport you directly to the island with every bite.