5 Sobrasada Recipes from Menorca to Cook at Home
Menorcan sobrasada is far more than a spread. It’s a versatile ingredient that melts with heat, adding fat, colour and flavour to any dish, and works equally well with sweet and savoury. These five recipes prove it.
1. Baked sobrasada with honey — the most Menorcan appetizer
The island’s simplest and best appetizer. Five minutes, three ingredients, and the result is a combination that hooks you from the first bite.
Ingredients for 4:
- 200 g sobrasada, thickly sliced
- 2 tbsp Menorca honey
- Rustic bread, to serve
Method:
Place the sobrasada slices in a clay dish or baking dish. Bake at 180°C for 8 minutes until the sobrasada starts releasing its fat and the edges turn slightly golden. Remove from the oven, drizzle honey on top and serve immediately with rustic bread to dip into the rendered fat.
The honey has to be from Menorca — rosemary or thyme honey from the island pairs perfectly with the paprika in the sobrasada. With industrial honey the result isn’t remotely the same.
2. Pasta with sobrasada and Mahón cheese
A quick, hearty pasta dish ready in 20 minutes that tastes like Menorca from start to finish. The sobrasada melts in the pan into an unctuous, spiced sauce that clings perfectly to the pasta.
Ingredients for 4:
- 400 g pasta (rigatoni or penne)
- 150 g sobrasada, casing removed
- 100 g semi-cured Mahón cheese, grated
- 1 onion
- 100 ml cooking cream
- Olive oil, salt and pepper
Method:
Cook the pasta al dente. In a large pan, soften the finely chopped onion in olive oil over medium heat for 10 minutes. Add the sobrasada in pieces and let it melt down, stirring, for about 3 minutes. Stir in the cream and reduce 2 minutes. Add the drained pasta and toss well. Serve with the grated Mahón cheese on top.
3. Broken eggs with sobrasada
The quickest, most satisfying and most Menorcan dish for a weeknight dinner. The sobrasada, fried in its own fat, creates a flavour base the eggs soak up completely.
Ingredients for 2:
- 4 eggs
- 120 g sobrasada, sliced
- 300 g potatoes, for frying
- Olive oil and salt
Method:
Fry the potatoes in plenty of oil until golden and crisp. Drain and set aside. In the same pan with a little less oil, fry the sobrasada slices over medium-high heat — they’ll melt slightly and create a reddish, spiced sauce. Add the potatoes, mix well and make a well in the centre. Crack the eggs directly into the pan and let them set lightly — the yolk should stay runny for dipping. Break the eggs with a spoon before serving.
If you have camot — the sweet-potato variety — use it here. Its natural sweetness contrasts spectacularly with the egg yolk.
4. Menorcan coca with sobrasada and pepper
Coca is Menorca’s flatbread pizza. Thin dough, crisp at the edges, with a tomato base that holds up anything on top. With sobrasada, it’s the most classic version.
Ingredients for 4:
- 1 sheet of coca dough or thin puff pastry
- 150 g sobrasada, casing removed
- 2 roasted red peppers, in strips
- 200 g crushed tomato
- 1 onion, thinly sliced
- Olive oil, salt and oregano
Method:
Preheat the oven to 200°C. Roll out the dough on a lined baking tray. Spread with the crushed tomato, then the sliced onion and pepper strips. Scatter the sobrasada in irregular pieces on top — it will melt and cover the surface in the oven’s heat. Bake 20 minutes until the edges are golden and the sobrasada has melted. Finish with oregano and a drizzle of olive oil.
5. Sobrasada and Mahón cheese croquettes
The perfect combination in croquette form. The sobrasada brings flavour and fat to the béchamel, and the Mahón cheese adds depth and a salty edge that rounds it all off.
Ingredients for 20 croquettes:
- 80 g sobrasada, casing removed
- 80 g cured Mahón cheese, grated
- 60 g butter
- 80 g flour
- 600 ml whole milk
- Salt, pepper and nutmeg
- Breadcrumbs, egg and oil for frying
Method:
Melt the butter over medium heat. Add the sobrasada in pieces and let it melt down completely — the fat it releases is the base of the flavour. Add the flour and toast it 2 minutes. Gradually stir in the hot milk, whisking constantly, until you get a thick béchamel. Off the heat, add the grated cheese and mix. Season. Chill covered with cling film for 4 hours. Shape the croquettes, coat in egg and breadcrumbs, and fry in hot oil.
Where to buy Menorcan sobrasada
At our four s’Aturadeta shops in Mahón and Sant Climent you’ll find artisan sobrasada from Trebaluger and Raima — the two benchmark names in Menorcan charcuterie. We vacuum-pack it for free so it arrives home in perfect condition.
Want to pair it with Mahón PDO cheese, honey or gin in a gourmet basket? Build your own basket here.
