Sobrassada amb Mel

Sobrassada amb Mel

Recipes with Sobrassada de Mallorca

The most direct way to eat sobrassada on Mallorca: spread thick on coarse bread, finished with a drizzle of local honey. The sweetness of the honey pulls the paprika forward and cuts the salt. This is morning food in most Mallorcan households, served with coffee. It is also what comes to the table unbidden at cellar restaurants when you sit down before the menu arrives.

Prep Time

5 min

Cook Time

5 min

Servings

2

Difficulty

Easy

Ingredients

  • 4 thick slices coarse country bread
  • 120 g sobrassada (standard or porc negre)
  • 3 tablespoons local honey, preferably orange-blossom
  • Flaky sea salt

Steps

1

Toast the bread slices if you prefer a crust, or leave them plain. Both work. The bread should be at least a day old and dense enough to hold the moisture from the sobrassada without going soggy immediately.

2

Remove the sobrassada from the refrigerator at least 15 minutes before serving. Split the casing with a knife and scoop the paste onto the bread. Spread it generously, going edge to edge. The layer should be about 5 mm thick.

3

Drizzle the honey over the sobrassada in a thin stream. Use enough to cover most of the surface with a light coat. Do not drown the bread.

4

Add a pinch of flaky salt over the honey. Serve immediately, while the sobrassada is still at room temperature.

Tips

Orange-blossom honey from the Sóller valley is the traditional choice. Wildflower honey from the island's interior also works well. Avoid strongly flavoured honeys like chestnut or buckwheat, which overpower the paprika. If you have access to porc negre sobrassada, this is the preparation where the richer fat of the black pig version makes the most difference.