Sobrassada: a Balearic delicacy
Jun20

Sobrassada: a Balearic delicacy

Sausages are delicious, right? In sandwich, with some bread, some others with anything else… but today we are going to talk about a different sausage. I give you some clues: No sausage is spead, but this one does. It comes from Balearic Islands, exactly in Majorca. It colour is laud orange. It’s what you’re thinking, today we will be dealing with sobrassada. It is also known as “Mallorquina” due to its place of origin: Majorca. This Balearic delicacy is protected under “geographical indication” title, which means the product has a very particular origin and its reputation is due to the place of origin. In other words, the sobrassada is “100% balearic” and its prestige is given thanks to Majorca’s population. Curiously, the sobrassada has its origin in the need of preserving food during long time periods using the salt technique. It is thought it has a southern italian origin, or at least the word’s etymology shows so. The word “sobrassada” cames from the word sopressata which means “minced”, to make sausages. Thanks to the existing foreign trade in the 16th century, the production technique was extended to the Iberian Peninsula, then arrived to Valencia and afterwards, to Balearic Islands. There, it had been very expanded and got its current fame. Dating back in 1403, the sobrassada was already famous. There are existing documents in which the King Martin I of Aragon asks to King Martin I of Sicilia for sobrassadas and other products. It is incredible the long history that a product as common as the sobrassada has. There are two sorts of sobrasada: “Sobrasada de Majorca” and “black pig Sobrasada de Majorca”. Basically, the “Sobrasada de Majorca” uses meet from any breed of pig but the “back pig Sobrassada” only uses meet from the native breed of Majorca. This delicatesen is produced all over the island, so its name fits like a glove. Even if we only talk about its meat, we have to bear in mind it is spiced with paprika, pilgrim, oregano and thyme. If you are a porc meat and spices lover, this delicacy is done for you. Sobrassadas can also be classified according its presentation. It may be in sausage, in a thick piece of gut, with a semi-spherical shape… and many more. Different strokes for different folks. To taste a good sobrassada, you don’t need to travel to Majorca. We suggest you try this ecological sobrassada from black pig. Impossible to try more pure...

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Spring Salad
Apr25

Spring Salad

The fresh salad of asparagus, baby beans, red peppers, capers, olives, pickles, potatoes, eggs and white tuna with avocado sauce. Ingredients for 4 pax: 1 can short white asparagus Marzo 230 grs 1 can baby beans Marzo 220 grs 1 can red peppers Marzo 340 grs 1 can capucines capers Fragata 99 gr 1 can olives Fragata 200 gr 1 can pickled pickles Frigate 320 gr 1-2 cans white tuna Yurrita 266 grs 2 cooked potatoes 150 grs 2 boiled eggs 100 grs 1 small onion 50 grs 1 large ripe avocado or 2 medium avocados 1 lemon Extra Virgin Olive Oil Venta del Baron 100 ml Salt and pepper to taste. Preparation: The day before we cook the potatoes with their skin and in a separate saucepan 2 hard eggs. The “avocado mayonnaise” will be the basis of our salad. We take the avocado pulp of 1 large fruit or 2 medium size and beat them with lemon juice, salt and pepper and olive oil. You can also take advantage of the oil that the tuna can contains. We place the avocado mayonnaise in the bottom of the bowl where we are going to prepare the salad. Then we add  all the components of our spring salad. The order is not of great importance, but it is advisable to save the asparagus  and some strips of peppers,until the end.  It will serve as decoration of the dish. Remove the skin from the potatoes and cut it into dice. Open the cans and place all the products on top of the potatoes: the beans, the red peppers, the olives, the pickles, 2 hard-boiled egg all cut into small pieces with the capers and the tuna crumbled, as well as. 1 finely chopped onion (not mandatory) Carefully mix all the ingredients so that “mayonnaise” covers them well. If the amount of the sauce is not enough, you can always add more virgin olive oil with a little lemon. If you do not have any of the ingredients, do not worry, because what gives the flavor to the salad are: bonito, olives, asparagus, oil and lemon. The “avocado mayonnaise” can be substituted for traditional mayonnaise On top of the dish, place the white asparagus in star, interspersing the red peppers. The dish is ready to leave it in the refrigerator in a covered recipient and to take it for a...

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