{"id":5748,"date":"2010-05-10T14:56:05","date_gmt":"2010-05-10T12:56:05","guid":{"rendered":""},"modified":"2025-04-18T09:55:59","modified_gmt":"2025-04-18T07:55:59","slug":"sobrassada-de-mallorca","status":"publish","type":"post","link":"https:\/\/www.masmallorca.es\/ca\/productes-tipics\/sobrassada-de-mallorca.html","title":{"rendered":"Sobrassada de Mallorca"},"content":{"rendered":"\n<p>Embotit amb indicaci\u00f3 geogr\u00e0fica protegida. Producte carni cru madurat, elaborat amb carns seleccionades de porc, picades, condimentades amb <a href=\"https:\/\/www.mallorcashop.net\/ca\/espicies-de-mallorca\/152-pebre-ecologic-de-tap-de-corti.html\" target=\"_blank\" rel=\"noreferrer noopener\">pebre vermell<\/a>, sal i esp\u00e8cies, embotit en budells i madurat lentament i acuradament segons l\u2019experi\u00e8ncia adquirida de generaci\u00f3 en generaci\u00f3. El tast \u00e9s bla i agradable i les esp\u00e8cies s\u00f3n presents en el regust.<\/p>\n\n\n\n<!--more-->\n\n\n\n<figure class=\"wp-block-image alignleft\"><img loading=\"lazy\" decoding=\"async\" width=\"220\" height=\"350\" src=\"https:\/\/www.masmallorca.es\/wp-content\/uploads\/2010\/05\/sobrasada-2.jpg\" alt=\"Sobrassada de Mallorca\" class=\"wp-image-5692\" title=\"Sobrassada de Mallorca\" srcset=\"https:\/\/www.masmallorca.es\/wp-content\/uploads\/2010\/05\/sobrasada-2.jpg 220w, https:\/\/www.masmallorca.es\/wp-content\/uploads\/2010\/05\/sobrasada-2-189x300.jpg 189w\" sizes=\"(max-width: 220px) 100vw, 220px\" \/><\/figure>\n\n\n\n<p>&nbsp;<\/p>\n\n\n\n<p>L\u2019antiga necessitat de conservar la carn feu que es desenvolupessin una diversitat de procediments per allargar-ne la vida \u00fatil. Un d\u2019ells, sens dubte, \u00e9s el capolat, condimentaci\u00f3 i maduraci\u00f3 de la carn.<\/p>\n\n\n\n<p>La primera menci\u00f3 de l\u2019embotit tal i com el coneixem, apareix en el segle XVII en el que es cita que foren emmagatzemats dins un rebost \u201ccent sobrassades i trenta llonganisses \u2026\u2026.\u201d, i d\u2019aquest mateix per\u00edode hi ha m\u00faltiples refer\u00e8ncies al consum de carn de porc, de productes derivats, i dels dies de festa amb motiu de les matances (matan\u00e7a del porc).<\/p>\n\n\n\n<p>En el segle XX els elaboradors incorporaren nous equips i tecnologia al proc\u00e9s d\u2019elaboraci\u00f3 de la sobrassada per assegurar-ne la qualitat del producte, per\u00f2 conservant les caracter\u00edstiques i les presentacions t\u00edpiques de les sobrassades tradicionalment elaborades a les matances familiars.<\/p>\n\n\n\n<p>&nbsp;<\/p>\n\n\n\n<figure class=\"wp-block-image alignleft\"><img loading=\"lazy\" decoding=\"async\" width=\"220\" height=\"231\" src=\"https:\/\/www.masmallorca.es\/wp-content\/uploads\/2010\/05\/sobrasada-3.jpg\" alt=\"Sobrassada de Mallorca\" class=\"wp-image-5697\" title=\"Sobrassada de Mallorca\"\/><\/figure>\n\n\n\n<p>A finals del 1993, el Govern de les Illes Balears reconegu\u00e9 la denominaci\u00f3 especifica Sobrassada de Mallorca i, a principis de 1996, la Uni\u00f3 Europea proteg\u00ed la denominaci\u00f3 Sobrassada de Mallorca amb la denominaci\u00f3 de qualitat: indicaci\u00f3 geogr\u00e0fica protegida, que est\u00e9n la protecci\u00f3 concedida inicialment a Espa\u00f1a, al conjunt del territori de la Uni\u00f3 Europea.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">La indicaci\u00f3 geogr\u00e0fica protegida Sobrassada de Mallorca protegeix dos tipus de sobrassada:<\/h2>\n\n\n\n<p><strong>\u00b7 Sobrassada de Mallorca:<\/strong> elaborada amb carn de porc. <br><strong>\u00b7 Sobrassada de Mallorca de Porc Negre:<\/strong> elaborada exclusivament amb carn de porc negre mallorqu\u00ed i embotida en budells naturals. Els porcs es crien i alimenten a l\u2019illa de Mallorca d\u2019acord amb les pr\u00e0ctiques tradicionals.<\/p>\n\n\n\n<p><strong>Elaboraci\u00f3 <\/strong><\/p>\n\n\n\n<p>Per a l\u2019elaboraci\u00f3 de la Sobrassada de Mallorca s\u2019han d\u2019utilitzar els seg\u00fcents ingredients i en les proporcions establertes en el reglament de la indicaci\u00f3 geogr\u00e0fica protegida:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Carn magra de porc: entre un 30 i un 60%.<\/li>\n\n\n\n<li>Xulla de porc: entre un 40 i un 70%.<\/li>\n\n\n\n<li>Pebre vermell (Capsicum annuum L. i\/o C. longum D.O.): entre un 4 i un 7%.<\/li>\n\n\n\n<li>Sal: entre un 1,8 i un 2,8%.<\/li>\n\n\n\n<li>Esp\u00e8cies i\/o aromes naturals: pebreb\u00f2, pebre vermell picant, roman\u00ed, farigola i orenga.<\/li>\n\n\n\n<li>L\u2019\u00fas de colorants est\u00e0 expressament prohibit.<\/li>\n\n\n\n<li>Els budells poden ser naturals o de fibra de col\u00b7lagen, cas que siguin peces de menys de 500 g.<\/li>\n<\/ul>\n\n\n\n<p>Amb aquests ingredients i seguint un proc\u00e9s d\u2019elaboraci\u00f3 degudament especificat en el reglament de la IGP, s\u2019obt\u00e9 una sobrassada de la m\u00e0xima qualitat, mantenint intactes els aspectes tradicionals que la caracteritzen i distingeixen.<\/p>\n\n\n\n<p>El proc\u00e9s d\u2019elaboraci\u00f3 consta de dues fases ben diferenciades. Una primera, \u00e9s la pr\u00f2pia elaboraci\u00f3 de l\u2019embotit, que consta a la vegada de les etapes de capolament de les mat\u00e8ries primeres, mesclat amb els altres ingredients i l\u2019embotit en els budells, i una segona fase, en la qual se sotmet a un proc\u00e9s de maduraci\u00f3 i assecament del producte.<\/p>\n\n\n\n<p>El capolament de les mat\u00e8ries primeres es realitza mec\u00e0nicament, amb una m\u00e0quina capoladora amb la finalitat d\u2019aconseguir una mida de part\u00edcula inferior a 6 mm (habitualment entre 3 i 5 mm de di\u00e0metre). Durant aquesta operaci\u00f3 l\u2019estructura muscular \u00e9s destru\u00efda en major o menor mesura, de tal manera que es facilita el contacte dels diferents ingredients. En aquesta etapa, s\u2019afavoreix el desenvolupament d\u2019activitats enzim\u00e0tiques i dels microorganismes, a causa de la incorporaci\u00f3 d\u2019oxigen i la destrucci\u00f3 parcial de les estructures. Seguidament les carns es barregen amb les esp\u00e8cies i la sal.<\/p>\n\n\n\n<p>Seguidament amb la massa s\u2019omplen els budells i s\u2019inicia la fase de maduraci\u00f3 en els assecadors, on la temperatura i la humitat controlades produeixen una s\u00e8rie de canvis en les caracter\u00edstiques f\u00edsicoqu\u00edmiques i microbiol\u00f2giques del producte. Aquestes transformacions proporcionen a la sobrassada les caracter\u00edstiques peculiars d\u2019aroma, sabor, consist\u00e8ncia, color i estabilitat. <br>L\u2019etapa de maduraci\u00f3 de la sobrassada de Mallorca es realitza a temperatures que oscil\u00b7len entre els 14 i els 16\u00baC, amb una humitat relativa d\u2019entre el 70 i el 85% i la duraci\u00f3 del proc\u00e9s est\u00e0 en funci\u00f3 del calibre de la pe\u00e7a. <br>Durant aquesta etapa, es produeixen b\u00e0sicament dos fen\u00f2mens: un f\u00edsic, l\u2019assecat, i un altre bioqu\u00edmic, resultat de la fermentaci\u00f3.<\/p>\n\n\n\n<h1 class=\"wp-block-heading\"><span style=\"font-size: 12pt;\"><a title=\"Comprar Sobrassada de Mallorca\" href=\"https:\/\/www.mallorcashop.net\/ca\/11-sobrassada-de-mallorca\" target=\"_blank\" rel=\"noopener noreferrer\">Comprar Sobrassada de Mallorca<\/a><\/span><\/h1>\n\n\n\n<figure class=\"wp-block-image size-full is-resized\"><img loading=\"lazy\" decoding=\"async\" width=\"540\" height=\"249\" src=\"https:\/\/www.masmallorca.es\/wp-content\/uploads\/2010\/05\/sobrasada-4.jpg\" alt=\"Sobrassada de Mallorca\" class=\"wp-image-5738\" style=\"width:940px\" title=\"Sobrassada de Mallorca\" srcset=\"https:\/\/www.masmallorca.es\/wp-content\/uploads\/2010\/05\/sobrasada-4.jpg 540w, https:\/\/www.masmallorca.es\/wp-content\/uploads\/2010\/05\/sobrasada-4-300x138.jpg 300w\" sizes=\"(max-width: 540px) 100vw, 540px\" \/><\/figure>\n\n\n\n<figure class=\"wp-block-embed is-type-video is-provider-youtube wp-block-embed-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<iframe loading=\"lazy\" title=\"SOBRASSADA\" width=\"1080\" height=\"608\" src=\"https:\/\/www.youtube.com\/embed\/hrtbjw-fWQM?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture\" allowfullscreen><\/iframe>\n<\/div><\/figure>\n","protected":false},"excerpt":{"rendered":"<p>Embotit amb indicaci\u00f3 geogr\u00e0fica protegida. Producte carni cru madurat, elaborat amb carns seleccionades de porc, picades, condimentades amb pebre vermell, sal i esp\u00e8cies, embotit en budells i madurat lentament i acuradament segons l\u2019experi\u00e8ncia adquirida de generaci\u00f3 en generaci\u00f3. El tast \u00e9s bla i agradable i les esp\u00e8cies s\u00f3n presents en el regust.<\/p>\n","protected":false},"author":1,"featured_media":5707,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[24],"tags":[],"class_list":["post-5748","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-productes-tipics","et-has-post-format-content","et_post_format-et-post-format-standard"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.4 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Sobrassada de Mallorca | +Mallorca<\/title>\n<meta name=\"description\" content=\"Sobrassada de Mallorca amb Indicaci\u00f3 Geogr\u00e0fica Protegida. 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