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Training: the infinite sensory nuances of sobrasada deserve to be savoured in all their glory, but this is a skill that can only be acquired with training. Here are our recommendations.
Preparation: choose the setting well: it should be visually appealing, well-lit, airy, quiet, odourless and the temperature should be neither too warm nor too cold. Quality companionship and a laid-back pace are essential for a successful experience.
Visual stage: pick up the sobrasada with your fingers and observe it closely, noting the dark red colour of the surface and the delicate marbled red tone of the cross-section.
Olfactory stage: hold the sobrasada to your nose and inhale the aromas of the sausage; you will discover the subtle perfume of cured meat and the clearly discernible presence of paprika.
Gustatory stage: spread a generous serving of sobrasada on a piece of Mallorcan bread (preferably unsalted brown bread) and take a small bite. Chew it slowly, using your tongue to move the delicacy from one side of your mouth to the other in order to appreciate all its nuances: deformability, adhesiveness and granularity with a very dense, creamy texture, and the characteristic taste and aroma. Inhale through the mouth and exhale through the nose to intensify retronasal perception of the different aromas.
To become a true master of sobrasada, you must repeat the experience again and again. Enjoy the journey.