Food
Mallorca’s Soft Sausage Is Becoming a Secret Weapon for American Chefs
Sobrasada is cropping up on calzones, in soups, and even in spoonfuls on its own. Just don’t call it soppressata.
Sobrasada sausage, a speciality of Mallorca, one of the Balearic Islands east of Spain.
Photographer: Danny Kim for Bloomberg Businessweek
Sobrasada faces one major roadblock on its way to world domination: its name.
The soft, brick-red-colored sausage from Mallorca is frequently confused with its better-known, distant Italian cousin soppressata, the dry salami familiar to anyone who’s ever sampled a charcuterie platter.