{"id":6944,"date":"2024-12-16T11:16:00","date_gmt":"2024-12-16T11:16:00","guid":{"rendered":"https:\/\/mutllabres.es\/2023\/11\/17\/els-8-tipus-de-sobrassada-de-mallorca\/"},"modified":"2025-11-17T16:31:51","modified_gmt":"2025-11-17T16:31:51","slug":"els-8-tipus-de-sobrassada-de-mallorca","status":"publish","type":"post","link":"https:\/\/mutllabres.es\/ca\/2024\/12\/16\/els-8-tipus-de-sobrassada-de-mallorca\/","title":{"rendered":"Els 8 tipus de sobrassada de Mallorca"},"content":{"rendered":"\n

Tradicionalment, la finalitat b\u00e0sica de les matances era l’autoprove\u00efment de productes carnis perqu\u00e8 les fam\u00edlies poguessin subsistir durant tot l’hivern. Aix\u00ed, malgrat que en general parlem de sobrassada, aquesta es pot presentar en diferents formes en funci\u00f3 de la panxa que s’utilitza i del seu temps de curaci\u00f3, que permet consumir les peces que requereixen menor temps de curaci\u00f3 abans i deixar aquelles que requereixen m\u00e9s per als mesos seg\u00fcents, durant lhivern.<\/p>\n\n

\"\"<\/figure>\n\n
Cadascuna d’aquestes peces t\u00e9 el seu propi nom i les seves caracter\u00edstiques<\/em> :<\/h6>\n\n
\"\"<\/figure>
\n

Llonganissa<\/strong><\/h3>\n\n\n\n

Pe\u00e7a de sobrassada que s’emboteix a la panxa de l’intest\u00ed prim de l’animal. \u00c9s la primera que es menja, poques setmanes despr\u00e9s de la matan\u00e7a. T\u00e9 un pes aproximat de 350 gi una longitud d’uns 50-60 cm.<\/p>\n<\/div><\/div>\n\n

\"\"<\/figure>
\n

Bufeta<\/strong><\/h3>\n\n\n\n

De forma semiesf\u00e8rica, \u00e9s la que es fa amb la panxa que porta el mateix nom. Es lliga amb cordes creuades al voltant. El temps de curaci\u00f3 ser\u00e0, com a m\u00ednim, de 4 mesos i el pes oscil\u00b7la entre 2,5 i 4 kg.<\/p>\n<\/div><\/div>\n\n

\"\"<\/figure>
\n

Poltru<\/strong><\/h3>\n\n\n\n

\u00c9s la que es fa amb la panxa de l’intest\u00ed cec del porc. El temps natural de curaci\u00f3 \u00e9s d’uns 4 mesos, cosa que li d\u00f3na un color m\u00e9s vermell\u00f3s i un gust m\u00e9s sec i intens que les altres peces. Pesa entre 2 i 4 kg.<\/p>\n<\/div><\/div>\n\n

\"\"<\/figure>
\n

Obispo<\/strong><\/h3>\n\n\n\n

\u00c9s la pe\u00e7a m\u00e9s gran de totes, feta amb el ventre del porc farcit amb la pasta de sobrassada. Podeu arribar a pesar entre 4 i 10 kg, o fins i tot m\u00e9s, i necessita un m\u00ednim de 6 mesos per estar molt curada.<\/p>\n<\/div><\/div>\n\n

\"\"<\/figure>
\n

Arrissada<\/strong><\/h3>\n\n\n\n

\u00c9s la sobrassada m\u00e9s tradicional i comuna de totes. Es fa amb part del budell de l’intest\u00ed gruixut, concretament amb el c\u00f2lon, i necessita de 6 a 12 setmanes de curaci\u00f3. Sol pesar aproximadament 1 kg.<\/p>\n<\/div><\/div>\n\n

\"\"<\/figure>
\n

Semiarrissada<\/strong><\/h3>\n\n\n\n

\u00c9s semblant a l’arrissada, per\u00f2 pesa uns 500 g. Tamb\u00e9 es fa amb la mateixa part de l’intest\u00ed gruixut. Necessita de 6 a 12 setmanes de curaci\u00f3.<\/p>\n<\/div><\/div>\n\n

\"\"<\/figure>
\n

Culana<\/strong><\/h3>\n\n\n\n

\u00c9s la pe\u00e7a feta amb el budell cular del porc. \u00c9s una sobrassada grossa i allargada que fa un pes aproximat entre 2 i 3 kg i necessita uns 6 mesos per arribar al nivell \u00f2ptim de curaci\u00f3.<\/p>\n<\/div><\/div>\n\n

\"\"<\/figure>
\n

Semiculana<\/strong><\/h3>\n\n\n\n

Part superior de la culana de porc amb una cabuda aproximada d’uns 400-500 gi que es caracteritza per ser una panxa llisa, sense rugositats.<\/p>\n<\/div><\/div>\n\n

<\/p>\n\n

Aquests serien els 8 tipus de sobrassada de Mallorca en funci\u00f3 de la panxa que s’usa en la seva elaboraci\u00f3. A Comercial Mut Llabr\u00e9s<\/a> podr\u00e0s trobar els diferents tipus de budells de qu\u00e8 hem parlat en aquest article, aix\u00ed com: esp\u00e8cies,<\/a> maquin\u00e0ria<\/a> , additius<\/a> , etc.<\/p>\n\n

\"\"<\/a><\/figure>\n","protected":false},"excerpt":{"rendered":"

La sobrassada pot presentar en 8 formes diferents en funci\u00f3 de la panxa que s’utilitza i del seu temps de curaci\u00f3. T’ho expliquem aqu\u00ed!<\/p>\n","protected":false},"author":1,"featured_media":6807,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"right-sidebar","site-content-layout":"default","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"default","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center 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