The exact origin of sobrasada is unknown, but evidence suggests it was in the territories of the Middle East where this preservation technique first began at some point during the Middle Ages. The need to extend the shelf life of meat in ancient times led to the practice of stuffing minced meat into the animal's own intestines.
Roman Empire
Cured sausage production began in the Balearic Islands during the Roman Empire. This practice was abandoned during the Muslim presence on the islands.
1229 — Conquest of Mallorca
Sausage production resumed with the arrival of Western Christian culture following the conquest of the island of Mallorca by King James I of Aragon.
Etymology: "Sopressa"
The word "sobrasada" comes from the Italian word "sopressa", meaning pressed, referring to the meat for stuffing. Although Balearic sobrasada is among the most valued and well-known, it most likely has Italian origins.
1403 — First historical reference
Thanks to the intense Mediterranean maritime trade already existing in the 15th century, the technique of making sobrasada arrived from Sicily to Valencia and from there to the Balearic Islands. This is evidenced by the first historical reference in a document from 1403, in which King Martin I of Aragon requests sobrasadas and other provisions from the steward of King Martin I of Sicily.
16th century — Mallorcan charcuterie tradition
From the 16th century onwards, a great charcuterie tradition developed in Mallorca. Sobrasada became a common form of food preservation after the traditional pig slaughter (matanzas), carried out to produce cured meats (sobrasada, butifarrón, longaniza, camaiot…) that could be kept throughout the year.
17th century — Balearic gastronomy
Multiple references to the use of sobrasada in Balearic cuisine from the 17th century can be found, as it became an essential ingredient in island cooking.
18th century — The arrival of paprika
It was in the 18th century that paprika (pimentón) was incorporated into the making of sobrasada — the ingredient that gives it its distinctive red colour. This change forever transformed the visual and gustatory identity of the cured sausage.
From preserved meat to delicacy
What began as a survival technique to preserve meat through the cold months has become one of the most prized gastronomic products of the Mediterranean.
Today, Mallorca's sobrasada is protected by a Protected Geographical Indication that guarantees its quality and authenticity, while the variety made with Mallorcan black pig represents the ultimate expression of this centuries-old cured sausage.
