Sobrasada Ibérico de Bellota is a soft, spreadable, cured sausage made with finely chopped meat of free-range acorn fed Ibérico Pata Negra pigs fattened on the dehesa of southwestern Spain. This succulent pork is then mixed with Pimentón de La Vera paprika, salt, cayenne, and garlic before being stuffed into large diameter (85mm) casings.

After curing for more than two months, Sobrasada Ibérico de Bellota develops its unique texture accompanied by a refined nutty sweetness and pleasant smokiness that leaves no acidic aftertaste. When eaten on its own it is usually spread on crusty bread or a baguette and toasted until it melts , rather than cut into slices as you would a chorizo.

Sobrasada is also used to add flavor, body, and depth to other dishes such as stews and casseroles; however, our personal favourite is Sobrasada stuffed Portobello mushrooms. The late Spanish gastronomist Néstor Luján considered Sobrasada the best pâté in the world, and on this point, we wholeheartedly agree with him.