Iberia · Volume 06, The Rice Coast
Sobrassada amb Mel
Mallorca
An illustration of the dish, not a photograph of it cooked.
- Time
- About 40 minutes to 3 hoursNo source states a time. Comparable dishes in this atlas take this long.
- Reviewed
- Not yet reviewed from inside the tradition
- Cooked
- Not yet cooked and reported
The full history of sobrassada's real, Balearic-not-mainland origin is given above, and the ferment bench below covers how it is made. This is the dish's best-documented elevated form, warm sobrassada with honeycomb, honey and pa amb tomàquet, described in Catalan food writing as a preparation "copied around the world."
As tradition built it
Serves 4.
Ingredients
- 500g slices of good sobrassada de Mallorca IGP
- 60g a piece of raw honeycomb
- to taste a drizzle of honey
- 4 slices Catalan pa amb tomàquet
Method
- Warm the sobrassada slices gently, in a low oven or a pan, until soft and glossy rather than fully rendered.
- Serve immediately alongside a piece of raw honeycomb, a drizzle of honey, and Catalan pa amb tomàquet, the sweet honey cutting directly against the sausage's smoke and paprika heat.
What a modern chef changes
Sobrassada warmed sous vide, honeycomb briefly torched
Rung 6
Method
- Warm the sobrassada sous vide at 55°C rather than in a pan (rung 6's fermentation logic respected by never letting the fat split or the cure's texture break down), then finish for thirty seconds under a very hot grill purely for colour.
- Very briefly torch the honeycomb to soften its wax without melting the honey inside it, intensifying its aroma without losing the wax's own texture entirely.
- Dehydrate the pa amb tomàquet's bread first exactly as in the escalivada elevation above, taking up more of the tomato's juice than fresh bread allows.