Sweet and savoury
The first reaction is usually doubt: a sweet, flaky pastry with sobrassada inside? Yes. And the thing is, Menorcan sobrassada — spicy but with a sweet undertone from the red pepper — pairs with saïm dough like few things do.
When it bakes, the sobrassada softens slightly and releases all its fat. The dough soaks it up, takes on colour, and what comes out of the oven is unlike anything else.
From Menorca, only
The sobrassada we use is Menorcan. Made with island pork, with tap de cortí red pepper, cured in conditions only this climate provides.
If you make this same ensaïmada with sobrassada from somewhere else, it doesn't come out the same. The difference is noticeable.
When to try it
For breakfast with a coffee, nice and warm. Or as an afternoon snack, sliced up. Even with a beer, it works. It isn't a dessert — it's almost a meal.