Sobrassada

thumb|right|245px|Women sewing during the festival of the slaughter of pigs, Son Ferriol, Majorca ' in Catalan, or ' in Spanish, is a raw, cured sausage from the Balearic Islands (Spain) made with ground pork, paprika, salt and other spices. , along with , are traditional Balearic meat products prepared in the laborious but festive rites that still mark the autumn and winter pig slaughter known as a in Minorca, Majorca and Ibiza. The chemical principle that makes is the dehydration of meat under certain weather conditions (high humidity and mild cold) which are typical of the late Balearic autumn.

==History== After centuries of Muslim rule of the Iberian Peninsula, pork consumption returned to the region in the Middle Ages. Paprika was added after the spice was brought back from the Americas in the 15th century. is thought to have originated and expanded, as a culinary concept, in the Crown of Aragon-controlled Western Mediterranean (Sicily, Balearic Islands, Sardinia) after the 14th century, as similar sausages are still made in this region.