Black pig Sobrasada de Mallorca PGI
Xisca y Biel Oliver in Porreres · 250 g piece
£7.70
VAT included
In London you can find it in these shops.
Before you order it to your door, see if a shop is near you. They keep it for you and you pick it up when it suits you.
- Colmado Hackney
Chatsworth Road 61, London
Tue to Fri 12:00 to 20:00 · Sat to Sun 11:00 to 17:00
- Despensa Northcote
Northcote Road 74, London
Mon to Fri 10:00 to 19:00 · Sat 10:00 to 17:00
If there is no shop near you, we send it to your door.
Delivery to United Kingdom: £17.10, 4 to 6 days.
Delivery already includes customs and taxes. You pay nothing more when it arrives.
Who makes it
Biel Oliver has raised Mallorcan black pigs in Porreres since 1994, as his father did before him. The pigs roam free among carob, fig and holm oak trees. Biel is fifty-eight and his hands show it.
His daughter Xisca spent ten years on the front desk of a hotel in Palma. Every day she watched German guests ask for sobrasada at breakfast. It was hardly ever black pig. In 2021 she left the hotel and came back to the farm.
The breed had all but disappeared and few people on the island still raise it. Xisca says every piece that leaves Porreres makes one more black pig worth raising. Biel says less and she translates.
How it is made
01
The black pigs grow up outdoors for more than a year, eating acorns, figs and carob.
02
The meat and fat are minced with paprika, salt and black pepper.
03
The mixture is stuffed into natural casing and tied by hand.
04
It cures hanging in a drying room with windows, for six weeks to several months depending on size.
Balearic Islands
Porreres is in the Pla de Mallorca, the inland island that never makes the postcards. There are almond fields, carob trees and stone houses with green shutters.
What we are allowed to say
Paprika gives it its colour and stops the fat turning rancid while it cures. That is why sobrasada keeps out of the fridge.
What they do so it lasts
- 01The pigs live outdoors and eat what the farm gives.
- 02There is less than one pig for every two hectares.
- 03The drying room has no air conditioning: the windows do the curing.
Where your money goes
- Xisca y Biel Oliver
- £3.20
- 45%
- Transport
- £0.60
- 9%
- @seis
- £1.30
- 18%
- The shop or home delivery
- £2.00
- 28%
Out of £7.00, the price before VAT. The VAT, £0.70, goes to the state.
What the label says
- Format
- 250 g piece
- Ingredients
- Mallorcan black pig meat and fat, paprika, salt and black pepper. Stuffed into natural casing.
- Allergens
- No allergens that need declaring.
- Storage
- In a cool, dry place. Once cut, wrap it in paper.
- Best before
- 5 months from making.
- Seal
- PGI Sobrasada de Mallorca
- Made in
- Porreres, Balearic Islands
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