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sobrassada
Sobrassada ((:soβɾəˈsaðə); (スペイン語:sobrasada)) is a raw, cured sausage from the Balearic Islands made with ground pork, paprika and salt and other spices. Sobrassada, along with botifarró are traditional Balearic sausage meat products prepared in the laborious but festive rites that still mark the autumn and winter pig slaughter known as a ''matança'' (in Spanish, ''matanza'') in Majorca and Eivissa. The chemical principle that makes sobrassada is the dehydration of meat under certain weather conditions (high humidity and mild cold) which are typical of the late Balearic autumn.
==History of sobrassada and Majorcan penchant for pork==
After centuries of Muslim rule with pork banned, Majorca quickly returned to pork consumption in the Middle Ages, with the key ingredient paprika added after the discovery of America in the 15th century. Sobrassada is thought to have originated and expanded, as a culinary concept, in the Aragon Crown-controlled Western Mediterranean (Sicily, Balearic Islands, Sardinia) after the 14th century, as similar sausages are still made in this region.
In a traditional Mediterranean diet, containing little meat, as Majorca had until the 1950s, sobrassada and related pork sausages were the main and sometimes only sources of pork for Majorcans. Larger meat cuts such as pork or lamb roasts, pork steaks or beef cuts were largely festive dishes, or restricted to the well-off. Even today dishes such as ''porcella rostida'', a whole roasted suckling pig, are only served on special occasions.
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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