When tradition embraces innovation, the reinvention of a classic
Mallorcan sobrasada is undergoing a gourmet revolution. What was once humble peasant food has become a prized ingredient in fine dining kitchens worldwide.
Today, chefs use it in mousses, refined sauces or daring pairings with chocolate and red fruits. Its quality lies in noble cuts of pork, premium paprika and slow curing, creating depth and complexity.
At Ramaders Agrupats we have sobrasadas with longer curing times and special meat selections for the gourmet market. One of the most fascinating trends is its use in pastry. The sweet-and-savory fusion finds in sobrasada the perfect ally, creating surprising contrasts with honey, apple or chocolate.
Pairings have also evolved: from traditional bread and local red wine to refined matches with champagne or spirits. Each reveals a different facet of this Mallorcan treasure.
Here’s a creative recipe that embodies this reinvention: apple millefeuille with sobrasada and honey.
Recipe: Apple millefeuille with sobrasada and honey
Ingredients:
- 2 Green apples
- 100 g Mallorcan sobrasada
- 50 g rosemary honey
- 1 puff pastry sheet
- 50 g butter
- 50 g brown sugar
- Ground cinnamon
- 1 beaten egg
Preparation:
-
- Preheat the oven to 180°C.
- Wash and peel the apples. Slice them into thin rounds about 3-4 mm thick.
- Roll out the puff pastry sheet and cut it into discs of about 10 cm in diameter. At least 8 discs are needed to make 4 individual millefeuille portions.
- Place the pastry discs on a baking tray lined with parchment paper. Brush with beaten egg so they turn golden.
- Bake for 12-15 minutes until golden and crisp. Set aside to cool.
- Meanwhile, melt the butter in a wide pan over medium heat.
- Add the apple slices and sprinkle with brown sugar and a pinch of cinnamon.
- Cook for 8-10 minutes, turning the apples carefully until they are tender and lightly caramelised.
- Remove the skin from the sobrasada and slice it into very thin pieces.
- To assemble the millefeuille, place a puff pastry disc as the base.
- Add some caramelised apple slices and a few slices of sobrasada on top.
- Drizzle with a few drops of rosemary honey.
- Repeat the process, layering until all the ingredients are used, finishing with a pastry disc on top.
- Before serving, warm slightly in the oven for 2-3 minutes so the sobrasada softens.
- Serve immediately with an extra drizzle of honey on top.
- Preheat the oven to 180°C.
