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, hojiblanca olive oil and dried milk (sucrose) as a binder.

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.)  (more info)

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, hojiblanca olive oil and dried milk (sucrose) as a binder.

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 link 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.
  (less info)