To perpetuate their secular gastronomic tradition, Embutidos Munar has been preparing the genuine Majorcan sobrassada for seventy years. Always looking for a balance between tradition and contemporaneity, Munar's sobrassada is an example of survival of the real thing. It proves that adapting what is traditional to modern times does not always mean giving up on the original essence.
We are proud to guarantee you are in front of an authentic product, thanks to our broad experience in producing sobrassada, as well as an accurate selection of the best ingredients and the care with which we treat each piece. The composition and flavour of our sobrassades have been passed on through generations of Majorcan artisans, in a unique display of gastronomic architecture.
From our wide palette of products, we highlight the Black Pig Sobrassada and our selection of Spicy Sobrassades (from white pig's smooth spicy to deep spiced black pig sobrassada).
All of Embutidos Munar sobrassades have a certification of Indicación Geográfica Protegida de la Sobrassada de Mallorca, which means they are part of the Majorcan food heritage.
SOBRASSADA DE MALLORCA DE CERDO NEGRO PEQUEÑA
Sobrassada de Porc Negre Munar is produced with the finest parts of the Majorcan Porc Negre, an autochthonous breed of black pig, free-range bred and organically fed.
The Majorcan Porc Negre breed has survived throughout the centuries, so today we can taste the same sobrassada that our ancestors started manufacturing more than a hundred years ago: a unique sample of archaeological gastronomy.
Sobrassada de Porc Negre Rizada Munar is cured for up to 2 months and is sold in whole units.
SOBRASSADA DE MALLORCA DE CERDO NEGRO PEQUEÑA PRECIO VENTA UNITARIO
Sobrassada de Porc Negre Munar is produced with fine parts of the Majorcan Porc Negre, an autochthonous breed of black pig, free-range bred and organically fed.
The Majorcan Black pig has survived throughout the centuries, so today we can taste the same sobrassada that our ancestors started manufacturing more than a hundred years ago: a unique sample of archaeological gastronomy.
Sobrassada de Porc Negre Rizada Munar is cured for up to 2 months and it is sold in whole units.
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SOBRASSADA DE MALLORCA DE PORC NEGRE PICANTE
Sobrassada de Porc Negre Munar is produced with the finest parts of the Majorcan Porc Negre, an autochthonous breed of black pig, free-range bred and organically fed.
Our Black pig spicy sobrassada is the result of mixing several hot herbs that provide a very intense and warm flavour, though still allowing the main hints of sobrassada to be percieved.
Sobrassada de Porc Negre Rizada Picante Munar is cured for up to 2 months and it is perfect to be sold in whole units, due to its reduced size.
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SOBRASSADA DE MALLORCA DE PORC NEGRE PICANTE PRECIO VENTA UNITARIO
Sobrassada de Porc Negre Munar is produced with the finest parts of Majorcan Porc Negre, an autochthonous breed of black pig, free-range bred and organically fed.
Our Black pig spicy sobrassada is the result of mixing several hot herbs that provide a very intense and warm flavour, though still allowing the main hints of sobrassada to be perceived.
Sobrassada de Porc Negre Picante Munar is cured for up to 2 months and it is perfect to be sold in whole units, due to its reduced size.
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SOBRASSADA DE MALLORCA DE PORC NEGRE RIZADA
Sobrassada de Porc Negre Rizada is produced with the finest parts of the Majorcan Porc Negre, an autochthonous breed of black pig, free-range bred and organically fed.
The Majorcan Porc Negre breed has survived throughout the centuries, so today we can taste the same sobrassada that our ancestors started manufacturing more than a hundred years ago: a unique sample of archaeological gastronomy.
Sobrassada de Porc Negre Rizada Munar is cured for over 3 months and can be sold in units or portions.
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SOBRASSADA DE MALLORCA LONGANIZA
Majorcan Llonganissa is the smallest sobrassada to be found in the market. It is presented in the shape of a horseshoe and, therefore, usually chopped before grilling.
Traditionally, it was the first sausage to be eaten, since the curation period is very short in comparison to larger sobrassades. That is why Llonganissa Munar is perfect for those who like it fresh and simple.
Due to its small size and weight, it is sold per units.
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SOBRASSADA DE MALLORCA LONGANIZA PRECIO VENTA UNITARIO
Majorcan Llonganissa is the smallest sobrassada to be found in the market. It is presented in the shape of a horseshoe and, therefore, usually chopped before grilling.
TTraditionally, it was the first sausage to be eaten, since the curation period is very short in comparison to larger sobrassades. That is why Llonganissa Munar is perfect for those who like it fresh and simple.
Due to its small size and weight, it is sold per units.
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Recommendations
SOBRASSADA DE MALLORCA LONGANIZA PICANTE
Majorcan Llonganissa is the smallest sobrassada to be found in the market. It is presented in the shape of a horseshoe and, therefore, usually chopped before grilling.
Traditionally, it was the first sausage to be eaten, since the curation period is very short in comparison to larger sobrassades. That is why Llonganissa Munar is perfect for those who like it fresh and moderately spicy.
Due to its small size and weight, it is sold per units.
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Recommendations
SOBRASSADA DE MALLORCA LONGANIZA PICANTE PRECIO VENTA UNITARIO
Majorcan Llonganissa is the smallest sobrassada to be found in the market. It is presented in the shape of a horseshoe and, therefore, usually chopped before grilling.
Traditionally, it was the first sausage to be eaten, since the curation period is very short in comparison to larger sobrassades. That is why Llonganissa Munar is perfect for those who like it fresh and moderately spicy.
Due to its small size and weight, it is sold per units.
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SOBRASSADA DE MALLORCA PAYESA
Sobrassada Pagesa or Sobrassada Semi-rizada is one of the most popular sobrassada formats. Being of small proportions, it will suit you if you want to enjoy the flavour of Munar's sobrassades but don't need a big amount of product.
It is medium cured (almost 2 months), so it is also suitable for every palate.
Sobrassada Semi-rizada Munar is also best when sold per units.
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Recommendations
SOBRASSADA DE MALLORCA PAYESA PRECIO VENTA UNITARIO
Sobrassada Pagesa or Sobrassada Semi-rizada is one of the most popular sobrassada formats. Being of small proportions, it will suit you if you want to enjoy the flavour of Munar's sobrassades but don't need a big amount of product.
It is medium cured (almost 2 months), so it is also suitable for every palate.
Sobrassada Semi-rizada Munar is also best when sold per units.
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Recommendations
SOBRASSADA DE MALLORCA PAYESA PICANTE
Sobrassada Pagesa or Sobrassada Semi-rizada is one of the most popular sobrassada formats. It is the smoothest of Munar's spicy sobrassadas semirizadas, because it is made from white pig.
It is medium cured (almost 2 months), so it is also suitable for every palate.
Sobrassada Semi-rizada Munar is also best when sold per units.
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Recommendations
SOBRASSADA DE MALLORCA PAYESA PICANTE PRECIO VENTA UNITARIO
Sobrassada Pagesa or Sobrassada Semi-rizada is one of the most popular sobrassada formats. It is the smoothest of Munar's spicy sobrassadas semirizadas, because it is made from white pig.
It is medium cured (almost 2 months), so it is also suitable for every palate.
Sobrassada Semi-rizada Munar is also best when sold per units.
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Recommendations
SOBRASSADA DE MALLORCA PEQUEÑA
Sobrassada Pequeña or Sobrassada Semirizada is one of the most popular sobrassada formats. Being of small proportions, it suits people who want to enjoy the flavour of Munar's sobrassades but don't need a big amount of product.
It is medium cured (almost 2 months), so it is also suitable for every palate.
Sobrassada Semi-rizada Munar is also best when sold per units.
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Recommendations
SOBRASSADA DE MALLORCA PEQUEÑA PRECIO VENTA UNITARIO
Sobrassada Pequeña or Sobrassada Semirizada is one of the most popular sobrassada formats. Being of small proportions, it suits people who want to enjoy the flavour of Munar's sobrassades but don't need a big amount of product.
It is medium cured (almost 2 months), so it is also suitable for every palate.
Sobrassada Semi-rizada Munar is also best when sold per units.
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Recommendations
SOBRASSADA DE MALLORCA PEQUEÑA PICANTE
Sobrassada Pequeña or Sobrassada Semi-rizada is one of the most popular sobrassada formats. Being of small proportions, it suits people who want to enjoy the flavour of Munar's sobrassades but don't need a big amount of product.
It is the smoothest of Munar's spicy sobrassades, because it is made from white pig; and it is medium cured (almost 2 months), so it is also suitable for every palate.
Sobrassada Semi-rizada Munar is also best when sold per units.
Ficha técnica
Recommendations
SOBRASSADA DE MALLORCA PEQUEÑA PICANTE PRECIO VENTA UNITARIO
Sobrassada Pequeña or Sobrassada Semi-rizada is one of the most popular sobrassada formats. Being of small proportions, it suits people who want to enjoy the flavour of Munar's sobrassades but don't need a big amount of product.
It is the smoothest of Munar's spicy sobrassades, because it is made from white pig; and it is medium cured (almost 2 months), so it is also suitable for every palate.
Sobrassada Semi-rizada Munar is also best when sold per units.
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Recommendations
SOBRASSADA DE MALLORCA RIZADA
Sobrassada Rizada is also very popular, because of its peculiar shape. It is also very irregular in size: families never knew how many of them they would get on every pig slaughter season.
Such variety in shapes and sizes make it perfect for both entire sale (in units) or in portions.
Therefore, it also has to be cured according to the piece's diameter, usually for 3 months or more.
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SOBRASSADA DE MALLORCA POLTRU
Poltrú is the most genuine of Majorcan sobrassades. It is stuffed in pig's caecum and its size varies depending on the animal. The largest ones used to be kept for longer, since their curing required more time.
Not only its imposing appearance, but also its authentic flavour are a result of an almost 4 months' curing process, which turns the Poltrú into one of the best pieces to be sold in portions at delicatessens.
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SOBRASSADA DE MALLORCA BISBE
Stuffed in natural stomach from white pigs, this is one of the largest piece sobrassades and, therefore, Majorcan families used to keep it in store for longer than other sausages.
It has a thick texture and an intense flavour, which makes it ideal to be sold in slices at delicatessens.
IBeing cured for up to 6 months, Bisbe Munar will delight the most cured sobrassada lovers.
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SOBRASSADA DE MALLORCA CULANA
Not only its imposing appearance, but also its authentic flavour are a result of an almost 4 months' curing process, which turns the Poltrú into one of the best pieces to be sold in portions at delicatessens.
Not only its imposing appearance, but also its authentic flavour are a result of an almost 4 months' curing process, which turns the Poltrú into one of the best pieces to be sold in portions at delicatessens.
Not only its imposing appearance, but also its authentic flavour are a result of an almost 4 months' curing process, which turns the Poltrú into one of the best pieces to be sold in portions at delicatessens.
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INGREDIENTS: [Bacon (with antioxidants: sodium ascorbate, b.h.a. and b.h.t.) and pork loin] 91%; paprika, salt, spices, ripening agents (sugar and dextrose), emulsifiers (polyphosphates), preservative (potassium nitrate).
ALLERGEN INFORMATION: Gluten free – Lactose free
PRESENTATION: Stuffed in natural semi-pleated casing, hand-stitched with jute thread at the top. Wrapped in cream & burgundy cellophane and an inlay of greaseproof wrapping..
NET WEIGHT:
| Minimum Weight | Average Weight | Maximum Weight |
| 260 grs | 338 grs | 500 grs |
PACKAGING: Boxes of 6, 10 or 15 Kg.
BEST BEFORE DATE: 9 months from issue.
STORAGE CONDITIONS: Outside transportation box. Preferably keep at a temperature between 6 and 18oC, and humidity between 70 and 80%.
How to keep our sobrassades
Majorcan sobrassada is a raw cured sausage, so it needs to be in the open air to continue its natural curing process. Therfore, after buying a sausage, the best way to preserve it is by hanging the unwrapped sobrassada from its thread.
The sobrassada's organoleptic properties vary as months go by, because the product is alive, but that is why you can choose the exact additional curing for your own sobrassada, to suit your own taste.
Environmental factors that affect this process the most are temperature and humidity. As far as Munar's sobrassades are concerned, we advise you to keep a temperature between 6 and 18ºC, and a humidity between 70 and 80%. Whenever possible and if it is not too hot, we suggest you keep the sobrassada outside the fridge and in open dimlit spaces where the sunlight does not directly get through.
How to eat our sobrassades
The traditional way of eating Majorcan sobrassada is as a spread on a loaf of Majorcan bread. But when dealing with the smallest sausages, such as Llonganissa, we usually grill them.
Apart from the traditional ways to eat it, sobrassada acquires surprising tastes when combined with sweet flavours. The best-known combination is sobrassada with honey or very cured sobrassada with sugar on top. Also, eating sobrassada with figgs, grapes or cherries (or siding it with quince jelly) is obliged for those who seek to savour the Mediterranean true expierence.
Finally, the most thrilling possibilities of sobrassada are discovered when using it simply as an extra ingredient of your most common recipes, such as soups, rice dishes, meat, fish and desserts.
INGREDIENTS: [Bacon (with antioxidants: sodium ascorbate, b.h.a. and b.h.t.) and pork loin]
91%; paprika, salt, species, ripening agents (sugar and dextrose), emulsifiers
(polyphosphates), preservative (potassium nitrate).
Produced with a selection of meat with more than 30% Majorcan Porc Negre's ham,
shoulder, filet and sirloin.
ALLERGEN INFORMATION: Gluten free – Lactose free.
PRESENTATION: Stuffed in natural curly casing. Hand-tied with red and green cotton thread at the top. Wrapped in cream & black cellophane, with an in-lay of greaseproof paper. Code EAN13.
NET WEIGHT:
| Minimum Weight | Average Weight | Maximum Weight |
| 380 grs | 400 grs | 415 grs |
PACKAGING: Boxes of 15, 25 or 37 units.
BEST BEFORE DATE: 9 months from issue.
STORAGE CONDITIONS: Outside transportation box. Preferably kept at a temperature between 6 and 18oC and humidity between 70 and 80%.
How to keep our sobrassades
Majorcan sobrassada is a raw cured sausage, so it needs to be in the open air to continue its natural curing process. Therfore, after buying a sausage, the best way to preserve it is by hanging the unwrapped sobrassada from its thread.
The sobrassada's organoleptic properties vary as months go by, because the product is alive, but that is why you can choose the exact additional curing for your own sobrassada, to suit your own taste.
Environmental factors that affect this process the most are temperature and humidity. As far as Munar's sobrassades are concerned, we advise you to keep a temperature between 6 and 18ºC, and a humidity between 70 and 80%. Whenever possible and if it is not too hot, we suggest you keep the sobrassada outside the fridge and in open dimlit spaces where the sunlight does not directly get through.
How to eat our sobrassades
The traditional way of eating Majorcan sobrassada is as a spread on a loaf of Majorcan bread. But when dealing with the smallest sausages, such as Llonganissa, we usually grill them.
Apart from the traditional ways to eat it, sobrassada acquires surprising tastes when combined with sweet flavours. The best-known combination is sobrassada with honey or very cured sobrassada with sugar on top. Also, eating sobrassada with figgs, grapes or cherries (or siding it with quince jelly) is obliged for those who seek to savour the Mediterranean true expierence.
Finally, the most thrilling possibilities of sobrassada are discovered when using it simply as an extra ingredient of your most common recipes, such as soups, rice dishes, meat, fish and desserts.
INGREDIENTS: [Bacon (with antioxidants: sodium ascorbate, b.h.a. and b.h.t.) and pork loin]
91%; paprika, salt, species, ripening agents (sugar and dextrose), emulsifiers
(polyphosphates), preservative (potassium nitrate).
Produced with a selection of meat with more than 30% Majorcan Porc Negre's ham,
shoulder, filet and sirloin.
ALLERGEN INFORMATION: Gluten free – Lactose free
PRESENTATION: Stuffed in natural curly casing. Hand-tied with red and white cotton thread at the top. Wrapped in cream & black cellophane, with an in-lay of greaseproof paper.
NET WEIGHT:
| Minimum Weight | Average Weight | Maximum Weight |
| 260 grs | 338 grs | 500 grs |
PACKAGING: Cajas de 6, 10 y 15 Kgs.
BEST BEFORE DATE: 9 months from issue.
STORAGE CONDITIONS: Outside transportation box. Preferably keep at a temperature between 6 and 18oC, and humidity between 70 and 80%.
How to keep our sobrassades
Majorcan sobrassada is a raw cured sausage, so it needs to be in the open air to continue its natural curing process. Therfore, after buying a sausage, the best way to preserve it is by hanging the unwrapped sobrassada from its thread.
The sobrassada's organoleptic properties vary as months go by, because the product is alive, but that is why you can choose the exact additional curing for your own sobrassada, to suit your own taste.
Environmental factors that affect this process the most are temperature and humidity. As far as Munar's sobrassades are concerned, we advise you to keep a temperature between 6 and 18ºC, and a humidity between 70 and 80%. Whenever possible and if it is not too hot, we suggest you keep the sobrassada outside the fridge and in open dimlit spaces where the sunlight does not directly get through.
How to eat our sobrassades
The traditional way of eating Majorcan sobrassada is as a spread on a loaf of Majorcan bread. But when dealing with the smallest sausages, such as Llonganissa, we usually grill them.
Apart from the traditional ways to eat it, sobrassada acquires surprising tastes when combined with sweet flavours. The best-known combination is sobrassada with honey or very cured sobrassada with sugar on top. Also, eating sobrassada with figgs, grapes or cherries (or siding it with quince jelly) is obliged for those who seek to savour the Mediterranean true expierence.
Finally, the most thrilling possibilities of sobrassada are discovered when using it simply as an extra ingredient of your most common recipes, such as soups, rice dishes, meat, fish and desserts.
INGREDIENTS: [Bacon (with antioxidants: sodium ascorbate, b.h.a. and b.h.t.) and pork loin]
91%; paprika, salt, species, ripening agents (sugar and dextrose), emulsifiers
(polyphosphates), preservative (potassium nitrate).
Produced with a selection of meat with more than 30% Majorcan Porc Negre's ham,
shoulder, filet and sirloin.
ALLERGEN INFORMATION: Gluten free – Lactose free
PRESENTATION: Stuffed in natural curly casing. Hand-tied with red and white cotton thread at the top. Wrapped in cream and black cellophane, with an in-lay of greaseproof paper. Code EAN13.
NET WEIGHT:
| Minimum Weight | Average Weight | Maximum Weight |
| 380 grs | 400 grs | 415 grs |
PACKAGING: Boxes of 15, 25 or 37 units.
BEST BEFORE DATE: 9 months from issue.
STORAGE CONDITIONS: Outside transportation box. Preferably keep at a temperature between 6 and 18oC, and humidity between 70 and 80%.
How to keep our sobrassades
Majorcan sobrassada is a raw cured sausage, so it needs to be in the open air to continue its natural curing process. Therfore, after buying a sausage, the best way to preserve it is by hanging the unwrapped sobrassada from its thread.
The sobrassada's organoleptic properties vary as months go by, because the product is alive, but that is why you can choose the exact additional curing for your own sobrassada, to suit your own taste.
Environmental factors that affect this process the most are temperature and humidity. As far as Munar's sobrassades are concerned, we advise you to keep a temperature between 6 and 18ºC, and a humidity between 70 and 80%. Whenever possible and if it is not too hot, we suggest you keep the sobrassada outside the fridge and in open dimlit spaces where the sunlight does not directly get through.
How to eat our sobrassades
The traditional way of eating Majorcan sobrassada is as a spread on a loaf of Majorcan bread. But when dealing with the smallest sausages, such as Llonganissa, we usually grill them.
Apart from the traditional ways to eat it, sobrassada acquires surprising tastes when combined with sweet flavours. The best-known combination is sobrassada with honey or very cured sobrassada with sugar on top. Also, eating sobrassada with figgs, grapes or cherries (or siding it with quince jelly) is obliged for those who seek to savour the Mediterranean true expierence.
Finally, the most thrilling possibilities of sobrassada are discovered when using it simply as an extra ingredient of your most common recipes, such as soups, rice dishes, meat, fish and desserts.
INGREDIENTS: [Bacon (with antioxidants: sodium ascorbate, b.h.a. and b.h.t.) and pork loin]
91%; paprika, salt, species, ripening agents (sugar and dextrose), emulsifiers
(polyphosphates), preservative (potassium nitrate).
Produced with a selection of meat with more than 30% Majorcan Porc Negre's ham,
shoulder, filet and sirloin.
ALLERGEN INFORMATION: Gluten free – Lactose free
PRESENTATION: Stuffed in natural pleated casing. Hand-tied with red and green cotton thread at the top. Wrapped in cream & black cellophane, with an in-lay of greaseproof paper.
NET WEIGHT:
| Minimum Weight | Average Weight | Maximum Weight |
| 400 grs | 755 grs | 1200 grs |
PACKAGING: Boxes of 6, 10 or 15 Kg.
BEST BEFORE DATE: 9 months from issue.
STORAGE CONDITIONS: Outside transportation box. Preferably keep at a temperature between 6 and 18oC, and humidity between 70 and 80%.
How to keep our sobrassades
Majorcan sobrassada is a raw cured sausage, so it needs to be in the open air to continue its natural curing process. Therfore, after buying a sausage, the best way to preserve it is by hanging the unwrapped sobrassada from its thread.
The sobrassada's organoleptic properties vary as months go by, because the product is alive, but that is why you can choose the exact additional curing for your own sobrassada, to suit your own taste.
Environmental factors that affect this process the most are temperature and humidity. As far as Munar's sobrassades are concerned, we advise you to keep a temperature between 6 and 18ºC, and a humidity between 70 and 80%. Whenever possible and if it is not too hot, we suggest you keep the sobrassada outside the fridge and in open dimlit spaces where the sunlight does not directly get through.
How to eat our sobrassades
The traditional way of eating Majorcan sobrassada is as a spread on a loaf of Majorcan bread. But when dealing with the smallest sausages, such as Llonganissa, we usually grill them.
Apart from the traditional ways to eat it, sobrassada acquires surprising tastes when combined with sweet flavours. The best-known combination is sobrassada with honey or very cured sobrassada with sugar on top. Also, eating sobrassada with figgs, grapes or cherries (or siding it with quince jelly) is obliged for those who seek to savour the Mediterranean true expierence.
Finally, the most thrilling possibilities of sobrassada are discovered when using it simply as an extra ingredient of your most common recipes, such as soups, rice dishes, meat, fish and desserts.
INGREDIENTS: [Bacon (with antioxidants: sodium ascorbate, b.h.a. and b.h.t.) and pork loin] 91%; paprika, salt, spices, ripening agents (sugar and dextrose), emulsifiers (polyphosphates), preservative (potassium nitrate).
ALLERGEN INFORMATION: Gluten free – Lactose free
PRESENTATION: Stuffed in natural thin casing, hand-stitched with jute thread at the top. Munar label in black & gold hanging from the thread.
PRESENTATION:
| Minimum Weight | Average Weight | Maximum Weight |
| 150 grs. | 250 grs. | 350 grs. |
PACKAGING: Boxes of 6, 10 or 15 Kg.
BEST BEFORE DATE: 9 months from issue.
STORAGE CONDITIONS: Outside transportation box. Preferably keep at a temperature between 6 and 18oC, and humidity between 70 and 80%..
How to keep our sobrassades
Majorcan sobrassada is a raw cured sausage, so it needs to be in the open air to continue its natural curing process. Therfore, after buying a sausage, the best way to preserve it is by hanging the unwrapped sobrassada from its thread.
The sobrassada's organoleptic properties vary as months go by, because the product is alive, but that is why you can choose the exact additional curing for your own sobrassada, to suit your own taste.
Environmental factors that affect this process the most are temperature and humidity. As far as Munar's sobrassades are concerned, we advise you to keep a temperature between 6 and 18ºC, and a humidity between 70 and 80%. Whenever possible and if it is not too hot, we suggest you keep the sobrassada outside the fridge and in open dimlit spaces where the sunlight does not directly get through.
How to eat our sobrassades
The traditional way of eating Majorcan sobrassada is as a spread on a loaf of Majorcan bread. But when dealing with the smallest sausages, such as Llonganissa, we usually grill them.
Apart from the traditional ways to eat it, sobrassada acquires surprising tastes when combined with sweet flavours. The best-known combination is sobrassada with honey or very cured sobrassada with sugar on top. Also, eating sobrassada with figgs, grapes or cherries (or siding it with quince jelly) is obliged for those who seek to savour the Mediterranean true expierence.
Finally, the most thrilling possibilities of sobrassada are discovered when using it simply as an extra ingredient of your most common recipes, such as soups, rice dishes, meat, fish and desserts.
INGREDIENTS: [Bacon (with antioxidants: sodium ascorbate, b.h.a. and b.h.t.) and pork loin] 91%; paprika, salt, spices, ripening agents (sugar and dextrose), emulsifiers (polyphosphates), preservative (potassium nitrate).
ALLERGEN INFORMATION: Gluten free – Lactose free
PRESENTATION: Stuffed in natural thin casing, hand-stitched with jute thread at the top. Munar label in black & gold hanging from the thread, with code EAN13.
NET WEIGHT:
| Minimum Weight | Average Weight | Maximum Weight |
| 330 grs | 350 grs | 365 grs |
PACKAGING: Boxes of 17, 28 or 42 units.
BEST BEFORE DATE: 9 months from issue.
STORAGE CONDITIONS Outside transportation box. Preferably keep at a temperature between 6 and 18oC, and humidity between 70 and 80%.
How to keep our sobrassades
Majorcan sobrassada is a raw cured sausage, so it needs to be in the open air to continue its natural curing process. Therfore, after buying a sausage, the best way to preserve it is by hanging the unwrapped sobrassada from its thread.
The sobrassada's organoleptic properties vary as months go by, because the product is alive, but that is why you can choose the exact additional curing for your own sobrassada, to suit your own taste.
Environmental factors that affect this process the most are temperature and humidity. As far as Munar's sobrassades are concerned, we advise you to keep a temperature between 6 and 18ºC, and a humidity between 70 and 80%. Whenever possible and if it is not too hot, we suggest you keep the sobrassada outside the fridge and in open dimlit spaces where the sunlight does not directly get through.
How to eat our sobrassades
The traditional way of eating Majorcan sobrassada is as a spread on a loaf of Majorcan bread. But when dealing with the smallest sausages, such as Llonganissa, we usually grill them.
Apart from the traditional ways to eat it, sobrassada acquires surprising tastes when combined with sweet flavours. The best-known combination is sobrassada with honey or very cured sobrassada with sugar on top. Also, eating sobrassada with figgs, grapes or cherries (or siding it with quince jelly) is obliged for those who seek to savour the Mediterranean true expierence.
Finally, the most thrilling possibilities of sobrassada are discovered when using it simply as an extra ingredient of your most common recipes, such as soups, rice dishes, meat, fish and desserts.
INGREDIENTS: [Bacon (with antioxidants: sodium ascorbate, b.h.a. and b.h.t.) and pork loin] 91%; paprika, salt, spices, ripening agents (sugar and dextrose), emulsifiers (polyphosphates), preservative (potassium nitrate).
ALLERGEN INFORMATION: Gluten free – Lactose free
PRESENTATION: Stuffed in natural semi-pleated casing, hand-stitched with red cotton thread at the top. Wrapped in burgundy & cream cellophane paper and an inlay of greaseproof wrapping..
NET WEIGHT:
| Minimum Weight | Average Weight | Maximum Weight |
| 150 grs | 250 grs | 350 grs |
PACKAGING: Boxes of 6, 10 or 15 Kg.
BEST BEFORE DATE: 9 months from issue.
STORAGE CONDITIONS: Outside transportation box. Preferably keep at a temperature between 6 and 18oC, and humidity between 70 and 80%.
How to keep our sobrassades
La sobrasada de Mallorca es un embutido crudo curado y, como tal, requiere del contacto constante con el aire para realizar su proceso natural de curación. Por ello, una vez hemos adquirido una pieza, la mejor manera de conservarla es colgada del hilo y libre de cualquier envoltorio.
Al ser un producto vivo, la sobrasada cambia sus propiedades organolépticas con el paso de los meses, por lo que el consumidor final puede decidir el tiempo adicional de curación al que desea someter cada pieza, en función de si su gusto se decanta por la sobrasada poco curada o muy curada.
Los factores ambientales que más afectan al proceso de curación de una sobrasada son la temperatura y la humedad. En el caso de las Sobrasadas Munar, recomendamos una temperatura entre los 6 y los 18ºC y una humedad entre el 70 y el 80%. Siempre que la temperatura exterior no sea excesivamente elevada, es aconsejable mantener la sobrasada fuera del refrigerador y en espacios abiertos donde no incida directamente la luz solar.
How to eat our sobrassades
La manera tradicional de consumir la Sobrasada de Mallorca es untada sobre una rebanada de pan mallorquín. Además, en el caso de las piezas más pequeñas, como es el caso de la longaniza, se consume habitualmente a la brasa.
Además de las formas de How to eat our sobrassades tradicional, la sobrasada adquiere unos matices insospechados cuando se combina con sabores dulces. La combinación más conocida es la de la sobrasada con miel o la de azúcar espolvoreado sobre una sobrasada muy curada. La mezcla de sobrasada con higos, uvas o cerezas, es tan obligada para quien quiera adentrarse en el sabor mediterráneo más auténtico, como la unión perfecta que hace con el membrillo.
Finalmente, las posibilidades más remotas de la sobrasada se descubren al usarla como ingrediente en infinidad de recetas que abarcan desde los platos salados a los dulces, sopas, arroces, carnes y pescados.
INGREDIENTS: [Bacon (with antioxidants: sodium ascorbate, b.h.a. and b.h.t.) and pork loin] 91%; paprika, salt, spices, ripening agents (sugar and dextrose), emulsifiers (polyphosphates), preservative (potassium nitrate).
ALLERGEN INFORMATION: Gluten free – Lactose free
PRESENTATION: Stuffed in natural semi-pleated casing, hand-stitched with red cotton thread at the top. Wrapped in burgundy & cream cellophane paper and an inlay of greaseproof wrapping.. .
NET WEIGHT:
| Minimum Weight | Average Weight | Maximum Weight |
| 330 grs | 350 grs | 365 grs |
PACKAGING: Boxes of 17, 28 or 42 units
BEST BEFORE DATE: 9 months from issue.
STORAGE CONDITIONS: Outside transportation box. Preferably keep at a temperature between 6 and 18oC, and humidity between 70 and 80%.
How to keep our sobrassades
Majorcan sobrassada is a raw cured sausage, so it needs to be in the open air to continue its natural curing process. Therfore, after buying a sausage, the best way to preserve it is by hanging the unwrapped sobrassada from its thread.
The sobrassada's organoleptic properties vary as months go by, because the product is alive, but that is why you can choose the exact additional curing for your own sobrassada, to suit your own taste.
Environmental factors that affect this process the most are temperature and humidity. As far as Munar's sobrassades are concerned, we advise you to keep a temperature between 6 and 18ºC, and a humidity between 70 and 80%. Whenever possible and if it is not too hot, we suggest you keep the sobrassada outside the fridge and in open dimlit spaces where the sunlight does not directly get through.
How to eat our sobrassades
The traditional way of eating Majorcan sobrassada is as a spread on a loaf of Majorcan bread. But when dealing with the smallest sausages, such as Llonganissa, we usually grill them.
Apart from the traditional ways to eat it, sobrassada acquires surprising tastes when combined with sweet flavours. The best-known combination is sobrassada with honey or very cured sobrassada with sugar on top. Also, eating sobrassada with figgs, grapes or cherries (or siding it with quince jelly) is obliged for those who seek to savour the Mediterranean true expierence.
Finally, the most thrilling possibilities of sobrassada are discovered when using it simply as an extra ingredient of your most common recipes, such as soups, rice dishes, meat, fish and desserts.
INGREDIENTS: [Bacon (with antioxidants: sodium ascorbate, b.h.a. and b.h.t.) and pork loin] 91%; paprika, salt, spices, ripening agents (sugar and dextrose), emulsifiers (polyphosphates), preservative (potassium nitrate).
ALLERGEN INFORMATION: Gluten free – Lactose free
PRESENTATION:
| Minimum Weight | Average Weight | Maximum Weight |
| 260 grs. | 338 grs. | 500 grs. |
PACKAGING: Boxes of 6, 10 or 15 Kg.
BEST BEFORE DATE: 9 months from issue.
STORAGE CONDITIONS: Outside transportation box. Preferably keep at a temperature between 6 and 18oC, and humidity between 70 and 80%..
How to keep our sobrassades
Majorcan sobrassada is a raw cured sausage, so it needs to be in the open air to continue its natural curing process. Therfore, after buying a sausage, the best way to preserve it is by hanging the unwrapped sobrassada from its thread.
The sobrassada's organoleptic properties vary as months go by, because the product is alive, but that is why you can choose the exact additional curing for your own sobrassada, to suit your own taste.
Environmental factors that affect this process the most are temperature and humidity. As far as Munar's sobrassades are concerned, we advise you to keep a temperature between 6 and 18ºC, and a humidity between 70 and 80%. Whenever possible and if it is not too hot, we suggest you keep the sobrassada outside the fridge and in open dimlit spaces where the sunlight does not directly get through.
How to eat our sobrassades
The traditional way of eating Majorcan sobrassada is as a spread on a loaf of Majorcan bread. But when dealing with the smallest sausages, such as Llonganissa, we usually grill them.
Apart from the traditional ways to eat it, sobrassada acquires surprising tastes when combined with sweet flavours. The best-known combination is sobrassada with honey or very cured sobrassada with sugar on top. Also, eating sobrassada with figgs, grapes or cherries (or siding it with quince jelly) is obliged for those who seek to savour the Mediterranean true expierence.
Finally, the most thrilling possibilities of sobrassada are discovered when using it simply as an extra ingredient of your most common recipes, such as soups, rice dishes, meat, fish and desserts.
INGREDIENTS: [Bacon (with antioxidants: sodium ascorbate, b.h.a. and b.h.t.) and pork loin] 91%; paprika, salt, spices, ripening agents (sugar and dextrose), emulsifiers (polyphosphates), preservative (potassium nitrate).
ALLERGEN INFORMATION: Gluten free – Lactose free
PRESENTATION: Stuffed in natural semi-pleated casing, hand-stitched with jute thread at the top. Munar label in black & gold hanging from the thread, with code EAN13.
NET WEIGHT:
| Minimum Weight | Average Weight | Maximum Weight |
| 380 grs | 400 grs | 415 grs |
PACKAGING: Boxes of 15, 25 or 37 pieces.
BEST BEFORE DATE: 9 months from issue.
STORAGE CONDITIONS: Outside transportation box. Preferably keep at a temperature between 6 and 18oC, and humidity between 70 and 80%.
How to keep our sobrassades
Majorcan sobrassada is a raw cured sausage, so it needs to be in the open air to continue its natural curing process. Therfore, after buying a sausage, the best way to preserve it is by hanging the unwrapped sobrassada from its thread.
The sobrassada's organoleptic properties vary as months go by, because the product is alive, but that is why you can choose the exact additional curing for your own sobrassada, to suit your own taste.
Environmental factors that affect this process the most are temperature and humidity. As far as Munar's sobrassades are concerned, we advise you to keep a temperature between 6 and 18ºC, and a humidity between 70 and 80%. Whenever possible and if it is not too hot, we suggest you keep the sobrassada outside the fridge and in open dimlit spaces where the sunlight does not directly get through.
How to eat our sobrassades
The traditional way of eating Majorcan sobrassada is as a spread on a loaf of Majorcan bread. But when dealing with the smallest sausages, such as Llonganissa, we usually grill them.
Apart from the traditional ways to eat it, sobrassada acquires surprising tastes when combined with sweet flavours. The best-known combination is sobrassada with honey or very cured sobrassada with sugar on top. Also, eating sobrassada with figgs, grapes or cherries (or siding it with quince jelly) is obliged for those who seek to savour the Mediterranean true expierence.
Finally, the most thrilling possibilities of sobrassada are discovered when using it simply as an extra ingredient of your most common recipes, such as soups, rice dishes, meat, fish and desserts.
INGREDIENTS: [Bacon (with antioxidants: sodium ascorbate, b.h.a. and b.h.t.) and pork loin] 91%; paprika, salt, spices, ripening agents (sugar and dextrose), emulsifiers (polyphosphates), preservative (potassium nitrate).
ALLERGEN INFORMATION: Gluten free – Lactose free
PRESENTATION: Stuffed in natural semi-pleated casing, hand-stitched with red cotton thread at the top. Munar label in black & gold hanging from the thread
NET WEIGHT:
| Minimum Weight | Average Weight | Maximum Weight |
| 260 grs | 338 grs | 500 grs |
PACKAGING: Boxes of 6, 10 or 15 Kg
BEST BEFORE DATE: 9 months from issue.
STORAGE CONDITIONS: Outside transportation box. Preferably keep at a temperature between 6 and 18oC, and humidity between 70 and 80%.
How to keep our sobrassades
Majorcan sobrassada is a raw cured sausage, so it needs to be in the open air to continue its natural curing process. Therfore, after buying a sausage, the best way to preserve it is by hanging the unwrapped sobrassada from its thread.
The sobrassada's organoleptic properties vary as months go by, because the product is alive, but that is why you can choose the exact additional curing for your own sobrassada, to suit your own taste.
Environmental factors that affect this process the most are temperature and humidity. As far as Munar's sobrassades are concerned, we advise you to keep a temperature between 6 and 18ºC, and a humidity between 70 and 80%. Whenever possible and if it is not too hot, we suggest you keep the sobrassada outside the fridge and in open dimlit spaces where the sunlight does not directly get through.
How to eat our sobrassades
The traditional way of eating Majorcan sobrassada is as a spread on a loaf of Majorcan bread. But when dealing with the smallest sausages, such as Llonganissa, we usually grill them.
Apart from the traditional ways to eat it, sobrassada acquires surprising tastes when combined with sweet flavours. The best-known combination is sobrassada with honey or very cured sobrassada with sugar on top. Also, eating sobrassada with figgs, grapes or cherries (or siding it with quince jelly) is obliged for those who seek to savour the Mediterranean true expierence.
Finally, the most thrilling possibilities of sobrassada are discovered when using it simply as an extra ingredient of your most common recipes, such as soups, rice dishes, meat, fish and desserts.
INGREDIENTS: [Bacon (with antioxidants: sodium ascorbate, b.h.a. and b.h.t.) and pork loin] 91%; paprika, salt, spices, ripening agents (sugar and dextrose), emulsifiers (polyphosphates), preservative (potassium nitrate).
ALLERGEN INFORMATION: Gluten free – Lactose free
PRESENTATION: Stuffed in natural semi-pleated casing, hand-stitched with red cotton thread at the top. Munar label in black & gold hanging from the thread
NET WEIGHT:
| Minimum Weight | Average Weight | Maximum Weight |
| 380 grs. | 400 grs | 415 grs |
PACKAGING: Boxes of 15, 25 or 37 units
BEST BEFORE DATE: 9 months from issue
STORAGE CONDITIONS: Outside transportation box. Preferably keep at a temperature between 6 and 18oC, and humidity between 70 and 80%.
How to keep our sobrassades
Majorcan sobrassada is a raw cured sausage, so it needs to be in the open air to continue its natural curing process. Therfore, after buying a sausage, the best way to preserve it is by hanging the unwrapped sobrassada from its thread.
The sobrassada's organoleptic properties vary as months go by, because the product is alive, but that is why you can choose the exact additional curing for your own sobrassada, to suit your own taste.
Environmental factors that affect this process the most are temperature and humidity. As far as Munar's sobrassades are concerned, we advise you to keep a temperature between 6 and 18ºC, and a humidity between 70 and 80%. Whenever possible and if it is not too hot, we suggest you keep the sobrassada outside the fridge and in open dimlit spaces where the sunlight does not directly get through.
How to eat our sobrassades
The traditional way of eating Majorcan sobrassada is as a spread on a loaf of Majorcan bread. But when dealing with the smallest sausages, such as Llonganissa, we usually grill them.
Apart from the traditional ways to eat it, sobrassada acquires surprising tastes when combined with sweet flavours. The best-known combination is sobrassada with honey or very cured sobrassada with sugar on top. Also, eating sobrassada with figgs, grapes or cherries (or siding it with quince jelly) is obliged for those who seek to savour the Mediterranean true expierence.
Finally, the most thrilling possibilities of sobrassada are discovered when using it simply as an extra ingredient of your most common recipes, such as soups, rice dishes, meat, fish and desserts.
INGREDIENTS: [Bacon (with antioxidants: sodium ascorbate, b.h.a. and b.h.t.) and pork loin] 91%; paprika, salt, spices, ripening agents (sugar and dextrose), emulsifiers (polyphosphates), preservative (potassium nitrate).
ALLERGEN INFORMATION: Gluten free – Lactose free
PRESENTATION: Stuffed in natural semi-pleated casing, hand-stitched with jute thread at the top. Wrapped in cream & burgundy cellophane and an inlay of greaseproof wrapping.
NET WEIGHT:
| Minimum Weight | Average Weight | Maximum Weight |
| 260 grs | 338 grs | 500 grs |
PACKAGING: Boxes of 6, 10 or 15 Kg..
BEST BEFORE DATE: 9 months from issue.
STORAGE CONDITIONS: Outside transportation box. Preferably keep at a temperature between 6 and 18oC, and humidity between 70 and 80%.
How to keep our sobrassades
Majorcan sobrassada is a raw cured sausage, so it needs to be in the open air to continue its natural curing process. Therfore, after buying a sausage, the best way to preserve it is by hanging the unwrapped sobrassada from its thread.
The sobrassada's organoleptic properties vary as months go by, because the product is alive, but that is why you can choose the exact additional curing for your own sobrassada, to suit your own taste.
Environmental factors that affect this process the most are temperature and humidity. As far as Munar's sobrassades are concerned, we advise you to keep a temperature between 6 and 18ºC, and a humidity between 70 and 80%. Whenever possible and if it is not too hot, we suggest you keep the sobrassada outside the fridge and in open dimlit spaces where the sunlight does not directly get through.
How to eat our sobrassades
The traditional way of eating Majorcan sobrassada is as a spread on a loaf of Majorcan bread. But when dealing with the smallest sausages, such as Llonganissa, we usually grill them.
Apart from the traditional ways to eat it, sobrassada acquires surprising tastes when combined with sweet flavours. The best-known combination is sobrassada with honey or very cured sobrassada with sugar on top. Also, eating sobrassada with figgs, grapes or cherries (or siding it with quince jelly) is obliged for those who seek to savour the Mediterranean true expierence.
Finally, the most thrilling possibilities of sobrassada are discovered when using it simply as an extra ingredient of your most common recipes, such as soups, rice dishes, meat, fish and desserts.
INGREDIENTS: [Bacon (with antioxidants: sodium ascorbate, b.h.a. and b.h.t.) and pork loin] 91%; paprika, salt, spices, ripening agents (sugar and dextrose), emulsifiers (polyphosphates), preservative (potassium nitrate).
ALLERGEN INFORMATION: Gluten free – Lactose free
PRESENTATION: Stuffed in natural semi-pleated casing, hand-stitched with jute thread at the top. Wrapped in burgundy & cream cellophane paper and an inlay of greaseproof wrapping. Code EAN13
NET WEIGHT:
| Minimum Weight | Average Weight | Maximum Weight |
| 380 grs | 400 grs | 415 grs |
PACKAGING: Boxes of 15, 25 or 37 units
BEST BEFORE DATE: 9 months from issue.
STORAGE CONDITIONS: Outside transportation box. Preferably keep at a temperature between 6 and 18oC, and humidity between 70 and 80%.
How to keep our sobrassades
Majorcan sobrassada is a raw cured sausage, so it needs to be in the open air to continue its natural curing process. Therfore, after buying a sausage, the best way to preserve it is by hanging the unwrapped sobrassada from its thread.
The sobrassada's organoleptic properties vary as months go by, because the product is alive, but that is why you can choose the exact additional curing for your own sobrassada, to suit your own taste.
Environmental factors that affect this process the most are temperature and humidity. As far as Munar's sobrassades are concerned, we advise you to keep a temperature between 6 and 18ºC, and a humidity between 70 and 80%. Whenever possible and if it is not too hot, we suggest you keep the sobrassada outside the fridge and in open dimlit spaces where the sunlight does not directly get through.
How to eat our sobrassades
The traditional way of eating Majorcan sobrassada is as a spread on a loaf of Majorcan bread. But when dealing with the smallest sausages, such as Llonganissa, we usually grill them.
Apart from the traditional ways to eat it, sobrassada acquires surprising tastes when combined with sweet flavours. The best-known combination is sobrassada with honey or very cured sobrassada with sugar on top. Also, eating sobrassada with figgs, grapes or cherries (or siding it with quince jelly) is obliged for those who seek to savour the Mediterranean true expierence.
Finally, the most thrilling possibilities of sobrassada are discovered when using it simply as an extra ingredient of your most common recipes, such as soups, rice dishes, meat, fish and desserts.
INGREDIENTS: [Bacon (with antioxidants: sodium ascorbate, b.h.a. and b.h.t.) and pork loin] 91%; paprika, salt, spices, ripening agents (sugar and dextrose), emulsifiers (polyphosphates), preservative (potassium nitrate).
ALLERGEN INFORMATION: Gluten free - Lactose free
PRESENTATION: Stuffed in natural semi-pleated casing, hand-stitched with red cotton thread at the top. Wrapped in burgundy & cream cellophane paper and an inlay of greaseproof wrapping..
NET WEIGHT:
| Minimum Weight | Average Weight | Maximum Weight |
| 260 grs | 338 grs | 500 grs |
PACKAGING: Boxes of 6, 10 or 15 Kg
BEST BEFORE DATE: 9 months from issue.
STORAGE CONDITIONS: Outside transportation box. Preferably keep at a temperature between 6 and 18oC, and humidity between 70 and 80%..
How to keep our sobrassades
Majorcan sobrassada is a raw cured sausage, so it needs to be in the open air to continue its natural curing process. Therfore, after buying a sausage, the best way to preserve it is by hanging the unwrapped sobrassada from its thread.
The sobrassada's organoleptic properties vary as months go by, because the product is alive, but that is why you can choose the exact additional curing for your own sobrassada, to suit your own taste.
Environmental factors that affect this process the most are temperature and humidity. As far as Munar's sobrassades are concerned, we advise you to keep a temperature between 6 and 18ºC, and a humidity between 70 and 80%. Whenever possible and if it is not too hot, we suggest you keep the sobrassada outside the fridge and in open dimlit spaces where the sunlight does not directly get through.
How to eat our sobrassades
The traditional way of eating Majorcan sobrassada is as a spread on a loaf of Majorcan bread. But when dealing with the smallest sausages, such as Llonganissa, we usually grill them.
Apart from the traditional ways to eat it, sobrassada acquires surprising tastes when combined with sweet flavours. The best-known combination is sobrassada with honey or very cured sobrassada with sugar on top. Also, eating sobrassada with figgs, grapes or cherries (or siding it with quince jelly) is obliged for those who seek to savour the Mediterranean true expierence.
Finally, the most thrilling possibilities of sobrassada are discovered when using it simply as an extra ingredient of your most common recipes, such as soups, rice dishes, meat, fish and desserts.
INGREDIENTS: [Bacon (with antioxidants: sodium ascorbate, b.h.a. and b.h.t.) and pork loin] 91%; paprika, salt, spices, ripening agents (sugar and dextrose), emulsifiers (polyphosphates), preservative (potassium nitrate).
ALLERGEN INFORMATION: Gluten free – Lactose free
TRIPA: Embutida en tripa semirizada natural de cerdo, cosida en el extremo inferior, y atada a mano, con hilo rojo de algodón, en el extremo superior
PRESENTATION: Stuffed in natural semi-pleated casing, hand-stitched with red cotton thread at the top. Wrapped in burgundy & cream cellophane paper and an inlay of greaseproof wrapping. Code EAN13
NET WEIGHT:
| Minimum Weight | Average Weight | Maximum Weight |
| 380 grs | 400 grs | 415 grs |
PACKAGING: Boxes of 15, 25 or 37 units
STORAGE CONDITIONS: Outside transportation box. Preferably keep at a temperature between 6 and 18oC, and humidity between 70 and 80%.
FECHA DE BEST BEFORE DATE: 9 months from issue.
How to keep our sobrassades
Majorcan sobrassada is a raw cured sausage, so it needs to be in the open air to continue its natural curing process. Therfore, after buying a sausage, the best way to preserve it is by hanging the unwrapped sobrassada from its thread.
The sobrassada's organoleptic properties vary as months go by, because the product is alive, but that is why you can choose the exact additional curing for your own sobrassada, to suit your own taste.
Environmental factors that affect this process the most are temperature and humidity. As far as Munar's sobrassades are concerned, we advise you to keep a temperature between 6 and 18ºC, and a humidity between 70 and 80%. Whenever possible and if it is not too hot, we suggest you keep the sobrassada outside the fridge and in open dimlit spaces where the sunlight does not directly get through.
How to eat our sobrassades
The traditional way of eating Majorcan sobrassada is as a spread on a loaf of Majorcan bread. But when dealing with the smallest sausages, such as Llonganissa, we usually grill them.
Apart from the traditional ways to eat it, sobrassada acquires surprising tastes when combined with sweet flavours. The best-known combination is sobrassada with honey or very cured sobrassada with sugar on top. Also, eating sobrassada with figgs, grapes or cherries (or siding it with quince jelly) is obliged for those who seek to savour the Mediterranean true expierence.
Finally, the most thrilling possibilities of sobrassada are discovered when using it simply as an extra ingredient of your most common recipes, such as soups, rice dishes, meat, fish and desserts.
INGREDIENTS: [Bacon (with antioxidants: sodium ascorbate, b.h.a. and b.h.t.) and pork loin] 91%; paprika, salt, spices, ripening agents (sugar and dextrose), emulsifiers (polyphosphates), preservative (potassium nitrate).
ALLERGEN INFORMATION: Gluten free – Lactose free
PRESENTATION: Stuffed in natural pleated casing, hand-stitched with jute thread at the top. Wrapped in burgundy & cream cellophane paper with an inlay of greaseproof wrapping.
NET WEIGHT:
| Minimum Weight | Average Weight | Maximum Weight |
| 460 grs | 755 grs | 1200 grs |
PACKAGING: Boxes of 6, 10 or 15 Kg
BEST BEFORE DATE: 9 months from issue.
STORAGE CONDITIONS: Outside transportation box. Preferably keep at a temperature between 6 and 18oC, and humidity between 70 and 80%.
How to keep our sobrassades
Majorcan sobrassada is a raw cured sausage, so it needs to be in the open air to continue its natural curing process. Therfore, after buying a sausage, the best way to preserve it is by hanging the unwrapped sobrassada from its thread.
The sobrassada's organoleptic properties vary as months go by, because the product is alive, but that is why you can choose the exact additional curing for your own sobrassada, to suit your own taste.
Environmental factors that affect this process the most are temperature and humidity. As far as Munar's sobrassades are concerned, we advise you to keep a temperature between 6 and 18ºC, and a humidity between 70 and 80%. Whenever possible and if it is not too hot, we suggest you keep the sobrassada outside the fridge and in open dimlit spaces where the sunlight does not directly get through.
How to eat our sobrassades
The traditional way of eating Majorcan sobrassada is as a spread on a loaf of Majorcan bread. But when dealing with the smallest sausages, such as Llonganissa, we usually grill them.
Apart from the traditional ways to eat it, sobrassada acquires surprising tastes when combined with sweet flavours. The best-known combination is sobrassada with honey or very cured sobrassada with sugar on top. Also, eating sobrassada with figgs, grapes or cherries (or siding it with quince jelly) is obliged for those who seek to savour the Mediterranean true expierence.
Finally, the most thrilling possibilities of sobrassada are discovered when using it simply as an extra ingredient of your most common recipes, such as soups, rice dishes, meat, fish and desserts.
INGREDIENTS: [Bacon (with antioxidants: sodium ascorbate, b.h.a. and b.h.t.) and pork loin] 91%; paprika, salt, spices, ripening agents (sugar and dextrose), emulsifiers (polyphosphates), preservative (potassium nitrate).
ALLERGEN INFORMATION: Gluten free – Lactose free
PRESENTATION: Stuffed in natural pig's caecum, hand-stitched with jute thread at the top. Munar label in black & gold hanging from the thread or burgundy & cream cellophane paper with an inlay of greaseproof wrapping.
NET WEIGHT:
| Minimum Weight | Average Weight | Maximum Weight |
| 1.8 Kgs | 2.8 Kgs | 3.7 Kgs |
PACKAGING: Boxes of 6, 10 or 15 Kg.
BEST BEFORE DATE: 9 months from issue.
STORAGE CONDITIONS: Outside transportation box. Preferably keep at a temperature between 6 and 18oC, and humidity between 70 and 80%.
How to keep our sobrassades
Majorcan sobrassada is a raw cured sausage, so it needs to be in the open air to continue its natural curing process. Therfore, after buying a sausage, the best way to preserve it is by hanging the unwrapped sobrassada from its thread.
The sobrassada's organoleptic properties vary as months go by, because the product is alive, but that is why you can choose the exact additional curing for your own sobrassada, to suit your own taste.
Environmental factors that affect this process the most are temperature and humidity. As far as Munar's sobrassades are concerned, we advise you to keep a temperature between 6 and 18ºC, and a humidity between 70 and 80%. Whenever possible and if it is not too hot, we suggest you keep the sobrassada outside the fridge and in open dimlit spaces where the sunlight does not directly get through.
How to eat our sobrassades
The traditional way of eating Majorcan sobrassada is as a spread on a loaf of Majorcan bread. But when dealing with the smallest sausages, such as Llonganissa, we usually grill them.
Apart from the traditional ways to eat it, sobrassada acquires surprising tastes when combined with sweet flavours. The best-known combination is sobrassada with honey or very cured sobrassada with sugar on top. Also, eating sobrassada with figgs, grapes or cherries (or siding it with quince jelly) is obliged for those who seek to savour the Mediterranean true expierence.
Finally, the most thrilling possibilities of sobrassada are discovered when using it simply as an extra ingredient of your most common recipes, such as soups, rice dishes, meat, fish and desserts.
INGREDIENTS: [Bacon (with antioxidants: sodium ascorbate, b.h.a. and b.h.t.) and pork loin] 91%; paprika, salt, spices, ripening agents (sugar and dextrose), emulsifiers (polyphosphates), preservative (potassium nitrate).
ALLERGEN INFORMATION: Gluten free – Lactose free
PRESENTACION: Stuffed in natural stomach, hand-stitched with jute thread. Munar label in black & gold hanging from the thread, or cream and burgundy cellophane paper with an inlay of greaseproof wrapping.
NET WEIGHT:
| Minimum Weight | Average Weight | Maximum Weight |
| 2.8 kgs. | 4.5 kgs | 22 kgs. |
PACKAGING: Boxes of 6, 10 or 15 Kg..
BEST BEFORE DATE: 9 months from issue.
STORAGE CONDITIONS: Outside transportation box. Preferably keep at a temperature between 6 and 18oC, and humidity between 70 and 80%.
How to keep our sobrassades
Majorcan sobrassada is a raw cured sausage, so it needs to be in the open air to continue its natural curing process. Therfore, after buying a sausage, the best way to preserve it is by hanging the unwrapped sobrassada from its thread.
The sobrassada's organoleptic properties vary as months go by, because the product is alive, but that is why you can choose the exact additional curing for your own sobrassada, to suit your own taste.
Environmental factors that affect this process the most are temperature and humidity. As far as Munar's sobrassades are concerned, we advise you to keep a temperature between 6 and 18ºC, and a humidity between 70 and 80%. Whenever possible and if it is not too hot, we suggest you keep the sobrassada outside the fridge and in open dimlit spaces where the sunlight does not directly get through.
How to eat our sobrassades
The traditional way of eating Majorcan sobrassada is as a spread on a loaf of Majorcan bread. But when dealing with the smallest sausages, such as Llonganissa, we usually grill them.
Apart from the traditional ways to eat it, sobrassada acquires surprising tastes when combined with sweet flavours. The best-known combination is sobrassada with honey or very cured sobrassada with sugar on top. Also, eating sobrassada with figgs, grapes or cherries (or siding it with quince jelly) is obliged for those who seek to savour the Mediterranean true expierence.
Finally, the most thrilling possibilities of sobrassada are discovered when using it simply as an extra ingredient of your most common recipes, such as soups, rice dishes, meat, fish and desserts.
INGREDIENTS: [Bacon (with antioxidants: sodium ascorbate, b.h.a. and b.h.t.) and pork loin] 91%; paprika, salt, spices, ripening agents (sugar and dextrose), emulsifiers (polyphosphates), preservative (potassium nitrate).
ALLERGEN INFORMATION: Gluten free – Lactose free
PRESENTATION: Stuffed in natural thick casing, hand-stitched with jute thread. Munar label in black & gold hanging from the thread, or cream and burgundy cellophane paper with an inlay of greaseproof wrapping.
NET WEIGHT:
| Minimum Weight | Average Weight | Maximum Weight |
| 1.5 Kgs. | 2.8 Kgs. | 3.7 Kgs |
PACKAGING: Boxes of 5 Kg.
BEST BEFORE DATE: 9 months from issue.
STORAGE CONDITIONS: Outside transportation box. Preferably keep at a temperature between 6 and 18oC, and humidity between 70 and 80%.
How to keep our sobrassades
Majorcan sobrassada is a raw cured sausage, so it needs to be in the open air to continue its natural curing process. Therfore, after buying a sausage, the best way to preserve it is by hanging the unwrapped sobrassada from its thread.
The sobrassada's organoleptic properties vary as months go by, because the product is alive, but that is why you can choose the exact additional curing for your own sobrassada, to suit your own taste.
Environmental factors that affect this process the most are temperature and humidity. As far as Munar's sobrassades are concerned, we advise you to keep a temperature between 6 and 18ºC, and a humidity between 70 and 80%. Whenever possible and if it is not too hot, we suggest you keep the sobrassada outside the fridge and in open dimlit spaces where the sunlight does not directly get through.
How to eat our sobrassades
The traditional way of eating Majorcan sobrassada is as a spread on a loaf of Majorcan bread. But when dealing with the smallest sausages, such as Llonganissa, we usually grill them.
Apart from the traditional ways to eat it, sobrassada acquires surprising tastes when combined with sweet flavours. The best-known combination is sobrassada with honey or very cured sobrassada with sugar on top. Also, eating sobrassada with figgs, grapes or cherries (or siding it with quince jelly) is obliged for those who seek to savour the Mediterranean true expierence.
Finally, the most thrilling possibilities of sobrassada are discovered when using it simply as an extra ingredient of your most common recipes, such as soups, rice dishes, meat, fish and desserts.