Trebalúger Cured Sobrasada contains the entire gastronomic tradition of Menorca, and it is that the sobrasada is the most popular and consumed sausage on the island.
Menorca is an island closely linked to the countryside, agriculture and livestock. The production of sausages has always been common in the country houses of Menorca. To this day, there are still many families who periodically slaughter the pig to take advantage of all its raw material. The sausage par excellence in Menorca is sobrasada, a reddish sausage that is made from selected parts of the pig that are minced and seasoned with salt, paprika and other spices.
It is characterized by being sheathed inside the intestine of the animal, which is previously cleaned and prepared for this purpose. Once the sausages are finished, they are put to dry or cure until the desired point is obtained. Generally sobrasadas tend to be tender or old. The tender sobrasadas are the ones that have a shorter curing time and the old ones the ones that have been curing the longest. Although depending on their size and shape they receive different names and provide different textures.
Trebalúger started in 1950, when María Cardona opened a small grocery store; Ten years later, in 1960, his son Miguel Orfila decided to expand the business and began slaughtering to sell meat and sausages in his own grocery store, as well as offering slaughter services to individuals.
Over the years Miguel continues to make Menorcan sausages keeping the same tradition. Now he does it with his wife and later his children.
Are you a lover of cold cuts and artisan products? Trebalúger Cured Sobrasada is something you must try and enjoy. Remember that in our sausages section you can find other options in terms of traditional Menorcan sausages.