{"id":57293,"date":"2025-09-25T10:21:25","date_gmt":"2025-09-25T10:21:25","guid":{"rendered":"https:\/\/ramadersagrupats.com\/?p=57293"},"modified":"2025-09-25T10:21:25","modified_gmt":"2025-09-25T10:21:25","slug":"classic-mallorcan-sobrasada","status":"publish","type":"post","link":"https:\/\/ramadersagrupats.com\/en\/2025\/09\/25\/classic-mallorcan-sobrasada\/","title":{"rendered":"New trends in a Mallorcan classic like sobrasada"},"content":{"rendered":"<section class=\"vc_row wpb_row vc_row-fluid\"><div class=\"wpb_column vc_column_container col-xs-mobile-fullwidth vc_col-sm-12\"><div class=\"vc_column-inner\"><div class=\"wpb_wrapper\"><div class=\"text-block-content hongo-text-block-1 last-paragraph-no-margin\"><h2><strong>When tradition embraces innovation, the reinvention of a classic<\/strong><\/h2>\n<p><span style=\"font-weight: 400;\">Mallorcan sobrasada is undergoing a gourmet revolution. What was once humble peasant food has become a prized ingredient in fine dining kitchens worldwide.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">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.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">At <strong>Ramaders Agrupats<\/strong> 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.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">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.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Here\u2019s a creative recipe that embodies this reinvention: apple millefeuille with sobrasada and honey.<\/span><\/p>\n<h3><strong>Recipe: Apple millefeuille with sobrasada and honey<\/strong><\/h3>\n<h4><strong>Ingredients:<\/strong><\/h4>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">2 Green apples<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">100 g Mallorcan <a href=\"https:\/\/ramadersagrupats.com\/en\/producto\/sobrasada-of-mallorca-poltru\/\">sobrasada<\/a><\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">50 g rosemary honey<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">1 puff pastry sheet<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">50 g butter<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">50 g brown sugar<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Ground cinnamon<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">1 beaten <a href=\"https:\/\/ramadersagrupats.com\/en\/producto\/docenas-de-huevos-m\/\">egg<\/a><\/span><\/li>\n<\/ul>\n<h4><strong>Preparation:<\/strong><\/h4>\n<ol>\n<li style=\"list-style-type: none;\">\n<ol>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Preheat the oven to 180\u00b0C.<\/span><span style=\"font-weight: 400;\"><br \/>\n<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Wash and peel the apples. Slice them into thin rounds about 3-4 mm thick.<\/span><span style=\"font-weight: 400;\"><br \/>\n<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">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.<\/span><span style=\"font-weight: 400;\"><br \/>\n<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Place the pastry discs on a baking tray lined with parchment paper. Brush with beaten egg so they turn golden.<\/span><span style=\"font-weight: 400;\"><br \/>\n<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Bake for 12-15 minutes until golden and crisp. Set aside to cool.<\/span><span style=\"font-weight: 400;\"><br \/>\n<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Meanwhile, melt the butter in a wide pan over medium heat.<\/span><span style=\"font-weight: 400;\"><br \/>\n<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Add the apple slices and sprinkle with brown sugar and a pinch of cinnamon.<\/span><span style=\"font-weight: 400;\"><br \/>\n<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Cook for 8-10 minutes, turning the apples carefully until they are tender and lightly caramelised.<\/span><span style=\"font-weight: 400;\"><br \/>\n<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Remove the skin from the sobrasada and slice it into very thin pieces.<\/span><span style=\"font-weight: 400;\"><br \/>\n<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">To assemble the millefeuille, place a puff pastry disc as the base.<\/span><span style=\"font-weight: 400;\"><br \/>\n<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Add some caramelised apple slices and a few slices of sobrasada on top.<\/span><span style=\"font-weight: 400;\"><br \/>\n<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Drizzle with a few drops of rosemary honey.<\/span><span style=\"font-weight: 400;\"><br \/>\n<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Repeat the process, layering until all the ingredients are used, finishing with a pastry disc on top.<\/span><span style=\"font-weight: 400;\"><br \/>\n<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Before serving, warm slightly in the oven for 2-3 minutes so the sobrasada softens.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Serve immediately with an extra drizzle of honey on top.<\/span><\/li>\n<\/ol>\n<\/li>\n<\/ol>\n<\/div><\/div><\/div><\/div><\/section>\n","protected":false},"excerpt":{"rendered":"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\u2019s 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\u00b0C. Wash and peel the apples. Slice them...","protected":false},"author":5,"featured_media":57255,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[746,242],"tags":[853,803,813,855,852,854],"class_list":["post-57293","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes","category-typical-mallorcan","tag-green-apple","tag-local-gastronomy","tag-mallorca-en","tag-minced-meat","tag-thai-meatballs","tag-yellow-curry"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.6 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Gourmet Mallorcan sobrasada - Ramaders Agrupats<\/title>\n<meta name=\"description\" content=\"Mallorcan sobrasada is reinvented in haute cuisine with creative recipes like apple millefeuille with sobrasada and honey.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/ramadersagrupats.com\/en\/2025\/09\/25\/classic-mallorcan-sobrasada\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Gourmet Mallorcan sobrasada - 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