Chef: Semi-automated spell/grammar/sanity check

2017-07-04T10:01:13Z

Semi-automated spell/grammar/sanity check

New page

{{#seo:
|title=Sobrasada de Mallorca (Mallorca sausage)
|titlemode=replace
|keywords=#sausage #cured #bread #spinach #mushrooms #vegetable #curing #spain #quail #redwine #fridge
|hashtagrev=12032020
|description=IGP Sobrasada de Mallorca is an uncooked, cured sausage from Spain with an irregular cylindrical shape
}}


[[Image:Sobrasada de Mallorca.jpg|300px|thumb|right|Sobrasada de Mallorca]]
'''[[Template:Indicación Geográfica Protegida|IGP]] Sobrasada de Mallorca''' is an uncooked, [[cured]] [[sausage]] from [[Spain]] with an irregular cylindrical shape; paste soft, not pliant, sticky,
compacted, greasy, not very fibrous, with marbled red appearance; skin dark red, smooth or slightly
rough, without mould or with whitish mould.

'''Geographical area''': The processing area covers the whole island of Majorca.

'''Evidence''': Processing and [[curing]] are carried out
in registered factories under Regulating Body control; the product goes on the market certified and
guaranteed by the Regulating Body.

'''Method of production''': In processing, the [[meat]] is [[minced]] into pieces less than 6 mm in diameter;
[[pepper]], [[salt]] and [[spices]] are added; the mass is well mixed and encased in intestines; finally it is [[cured]]
in drying rooms.

'''Link''': The Majorcan climate, with its high humidity and small temperature range, and the local
[[sausage]]-making tradition combine to make a product with its own character, which has traditionally
set it apart and been recognised by the consumer. This is shown by the fact that Majorca produces
over 50% of the [[Spanish]] total of this kind of [[sausage]], and at a price 100-500% higher than that of
[[sausage]] from elsewhere in the country.

'''Gastronomy''': [[Template:Indicación Geográfica Protegida|IGP]] Sobrasada de Mallorca should be kept in a dry, fresh, well-ventilated area. In the summer months it should be kept in the [[fridge]], before consumption, it is recommended that the product be left at room temperature for at least an hour. Traditionally [[Template:Indicación Geográfica Protegida|IGP]] Sobrasada de Mallorca is eaten, simply spread on [[bread]]. It is also used as a key ingredient in various [[meat]], [[vegetable]] and [[fish]] dishes. It can be used for [[risotto]] with [[spinach]] and [[mushrooms]], [[quail]] and [[honey]], or with [[apples]] in the [[oven]]. It is also used for [[sauces]] or to flavour [[bread]]. It is usually eaten with full-bodied [[red wine]].

'''Reference: [http://ec.europa.eu/agriculture/quality/door/registeredName.html?denominationId=671 The European Commission] '''

{{CategoryLine}}
[[Category:Ingredients]]
[[Category:Meat]]
[[Category:PDO-PGI-TSG ingredients]]

<code 'hashtagrev:12032020'>[[Special:Search/sausage|#sausage]] [[Special:Search/cured|#cured]] [[Special:Search/bread|#bread]] [[Special:Search/spinach|#spinach]] [[Special:Search/mushrooms|#mushrooms]] [[Special:Search/vegetable|#vegetable]] [[Special:Search/curing|#curing]] [[Special:Search/spain|#spain]] [[Special:Search/quail|#quail]] [[Special:Search/redwine|#redwine]] [[Special:Search/fridge|#fridge]]
</code>

Sobrasada de Mallorca (Mallorca sausage) - Revision history

Chef: Semi-automated spell/grammar/sanity check