Sobrasada faces one major roadblock on its way to world domination: its name.
The soft, brick-red-colored sausage from Mallorca is frequently confused with its better-known, distant Italian cousin soppressata, the dry salami familiar to anyone who’s ever sampled a charcuterie platter.
But sobrasada fans, who appreciate its pungent spiciness mixed with a melt-in-your-mouth richness, believe it will become as popular as its Italian counterpart. Chef Fabio Trabocchi uses the sausage in a few ways at his elegantSpanish restaurant Del Mar in Washington, D.C. “It’s the next nduja,” he says, referring to the trendy, spreadable pork product from Calabria that chefs use to punch up pasta, pots of mussels, and pizza.
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