Mallorcan Paprika Pork Spread

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Inspired by the legendary cured spread of Mallorca, this quick home version delivers the same bold paprika flavor and silky, spreadable texture in a fraction of the time. Serve slathered on toasted rustic bread for an authentic Balearic snack.

Nutrition Facts

Per serving (estimated)

• 285 kcalCalories
• 22 gFat
• 8 gSaturated Fat
• 2 gCarbs
• 1 gFiber
• 0 gSugar
• 18 gProtein
• 820 mgSodium
• 340 mgPotassium
• 35 mgCalcium
• 2.5 mgIron
• 3 mgVitamin C
• 3200 mcgVitamin A

Ingredients

For the pork spread

• 1 lb ground pork (preferably 70/30 fat-to-lean blend)
• 3 tbsp Spanish sweet paprika (pimentón dulce)
• 1 tbsp Spanish hot paprika (pimentón picante)
• 2 tsp fine sea salt
• 1 tsp freshly ground black pepper
• 4 garlic cloves, finely minced
• 1 tbsp fresh oregano leaves, chopped
• 2 tbsp extra-virgin olive oil

To serve

• 1 crusty country loaf, sliced
• 2 ripe tomatoes, halved
• Flaky sea salt, for finishing

Directions

1. Combine the ground pork, sweet paprika, hot paprika, salt, black pepper, garlic, oregano, and olive oil in a large bowl. Mix thoroughly with your hands or a wooden spoon for 2 to 3 minutes until the spices are evenly distributed and the mixture becomes slightly tacky.
2. Transfer the seasoned pork to a heavy-bottomed skillet over medium-low heat. Cook gently, stirring and mashing constantly with a wooden spoon, for 25 to 30 minutes until the pork renders its fat, turns a deep brick-red color, and becomes a thick, cohesive paste. Adjust heat as needed to prevent browning.
3. Remove the skillet from the heat and continue mashing until the spread cools slightly and firms up. The texture should be soft, glossy, and easily spreadable like a coarse pâté.
4. Taste and adjust salt or paprika intensity. For a smoother spread, pulse briefly in a food processor once cooled.
5. Transfer the sobrasada to a small crock or ramekin, smooth the top, and let it rest at room temperature for 15 minutes to allow flavors to meld.
6. Rub toasted bread slices with the cut side of a tomato, drizzle with olive oil, then spread a generous layer of the paprika pork over each piece. Finish with a pinch of flaky sea salt and serve immediately.

Cook’s Notes

• Spanish smoked paprika (pimentón de la Vera) gives the most authentic flavor — substitute with Hungarian sweet paprika if unavailable, adding a drop of liquid smoke.
• For a truly traditional experience, spread the sobrasada on toasted sourdough and pair with a glass of chilled dry sherry or a crisp Mallorcan white wine.
• Leftover spread keeps refrigerated in a sealed container for up to 1 week; bring to room temperature before serving for the best spreadable consistency.
• Traditional sobrasada is cured for months in natural casings; this quick stovetop version mimics the flavor profile using gentle cooking to develop the signature depth without the long fermentation.
• Serve alongside membrillo (quince paste) and Manchego cheese for a classic Spanish tapa board presentation.

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