 Pork, paprika, sea salt, dextrose,garlic, spices, Spanish olive oil, sodium erythorbate, sodium nitrite.
 Serving size about 2oz (56g). Servings per container 8. Calories 310. Calories from fat 270. Total fat 30g (46%), saturated fat 16g (78%), cholesterol 45mg, (15%), sodium 630mg (26%), total carbohydrates 3g (1%), dietary fiber 1g (2%), sugars 0g, protein 8g. Vitamin A 45%, Vitamin C 0%, Calcium 0% and Iron 2%. * Percent Daily Values are based on a 2,000 calorie diet. |
Sobrasada Mallorcan style Semi-soft Chorizo
Spreadable treat - Peregrino Brand , U.S. made$13.50 / CZ-23 1lb/450gr |
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Average Customer Rating: 4 out of 5
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- Soft, spreadable texture
- From a traditional Mallorcan recipe
- Uniquely tasty!
Spread on crusty bread and toasted until it melts, there is no other product from Mallorca more typical than sobrasada (locally known as sobreasada).Sobrasada is the national sausage of the Balearic Islands, and Peregrino Sobrasada is as authentic as can be in America. Our producer got a treasured family recipe from a friend, Padre Miguél, a native of Mallorca, and followed it faithfully. (more info)
- Soft, spreadable texture
- From a traditional Mallorcan recipe
- Uniquely tasty!
Spread on crusty bread and toasted until it melts, there is no other product from Mallorca more typical than sobrasada (locally known as sobreasada).Sobrasada is the national sausage of the Balearic Islands, and Peregrino Sobrasada is as authentic as can be in America. Our producer got a treasured family recipe from a friend, Padre Miguél, a native of Mallorca, and followed it faithfully. To premium quality ground American pork, they add a little sea salt, sun dried paprika from Murcia, a pinch of garlic and hojiblanca olive oil. The result is so good, that the government of Mallorca chose this domestic sobrasada when they sponsored a food promotion in the United States and were not permitted to bring in Mallorcan pork. (The classic premium sobrasada is made from the meat of a black pig, native to the Balearic Islands.) Because of their balmy semi-tropical climate, islanders on Majorca and Menorca are unable to dry-cure their meat, as is done on the mainland. Instead, they preserve their meat by mixing it with a local type of paprika. The result is sobrasada, a finely ground soft pork sausage of excellent quality. It is unique for its soft-spreadable texture, and is used for cooking or as a spread. About 2.5 inches thick.
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