By definition, sobrasada is a sausage or cold meat made from lean meat and pork belly, and spices such as salt, pepper and sweet paprika. The time that the product takes to be cured is what defines the different types of sobrasada we offer. All our sobrasada is made with Mallorcan black pork.
Even though the top product is sobrassada, botifarrón does not deserve to occupy a secondary position at all. It is true that usually, sobrassada is made with the noblest parts of pork, but the botifarrón made by Ca’s Sereno is not far behind.As an example, we like to include pork jowl in our botifarrón, which is a very noble part of the animal that was traditionally used to make varia and to be cured in salt. Our botifarrón is a completely natural product that is prepared with no additives at all.
The ingredients that are included in our botifarrones are the following:What makes the meat: jowl, lean, and belly. In addition to “frito”, blood and pork skins. The spices included are: salt, pine nuts, fennel, black pepper, Jamaican pepper, and cinnamon. Once the “frito” is cooked for 3 hours and the corns for 90 minutes, everything is mixed with the jowl, the lean, the pork belly, the blood, the pork skins, and the spices. Once it has been stuffed, it must boil for 45 minutes. Once finished, we must temper the product in a very special way: as it was done in the past, covering the botifarrones with clean sheets. Why? Because in this way the cooling process is slower and, consequently, the flavors of the ingredients that we have included taste better.
Ca's Sereno elaborates sobrasadas with meat from Mallorcan black pork. We offer sobrassadas in different sizes, sausages, botifarrones, black varía, camaiot, paté, 'greixonera', etc. Each of these products go on the market with the guarantee of having passed exhaustive technical and sanitary controls.
