To make the sobrassada the best quality meat is selected, chopped and a little pork fat is added (xulla), all minced together to mix well with the rest of the ingredients: a generous amount of sweet paprika, cayenne pepper and salt to taste. The final well worked mixture, can be tasted raw or fried and has to be very tasty indeed.
Once made and tied, the sobrassadas are hung and their transformation begins: they lose moisture, the mass blends together and both the flavor and the red colour become more apparent. After a certain time they have their usual characteristic appearance, now cured and covered in a fine white powder created by fungus and yeast. The changes are not confined to the outside, the inside having changed too.
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