{"id":17412,"date":"2017-12-06T14:15:46","date_gmt":"2017-12-06T14:15:46","guid":{"rendered":"https:\/\/www.estorrent.net\/2017\/12\/06\/sobrasada-y-butifarra-los-embutidos-tradicionales-de-ibiza-2\/"},"modified":"2017-12-06T14:21:35","modified_gmt":"2017-12-06T14:21:35","slug":"sobrassada-i-botifarra-embotits-tradicionals-eivissa","status":"publish","type":"post","link":"https:\/\/www.estorrent.net\/ca\/2017\/12\/06\/sobrassada-i-botifarra-embotits-tradicionals-eivissa\/","title":{"rendered":"Sobrassada i botifarra, els embotits tradicionals d\u2019Eivissa"},"content":{"rendered":"<p>En un <a href=\"\/?p=16614\">post anterior<\/a> ja vam tenir ocasi\u00f3 d\u2019aprofundir en la matan\u00e7a del porc, una de les principals tradicions gastron\u00f2miques d\u2019Eivissa, i en els plats t\u00edpics que s\u2019elaboren amb motiu d\u2019aquesta festa. Avui toca parlar dels embotits que proporciona: la sobrassada i la botifarra.<\/p>\n<p>Eivissa \u00e9s una illa on antany \u00fanicament existia una agricultura de subsist\u00e8ncia. La matan\u00e7a del porc era fonamental, ja que proporcionava prote\u00efnes per a tot l\u2019any. A causa de la climatologia de l\u2019illa i l\u2019elevada humitat, resulta impossible guarir pernils i lloms, com s\u00ed es fa en altres latituds espanyoles. D\u2019aquesta forma, la conservaci\u00f3 de la carn del porc es realitza mitjan\u00e7ant l\u2019elaboraci\u00f3 d\u2019embotits guarits amb sal i esp\u00e8cies.<\/p>\n<p>Els porcs que se sacrifiquen a l\u2019illa solen pesar uns 200 quilograms i la meitat d\u2019aquest pes es dedica sobretot a sobrassada (75%) i butifarra (25%). Les sobrassades s\u2019elaboren amb carn magra (lloms, taujanes, pernils); tota aquella que estigui ben dessagnada. Es pica, mescla amb cansalada i esp\u00e8cies, com pebre vermell, pebre, clau, nou moscada i fins i tot bitxo quan es vol que tingui un gust picant.<\/p>\n<p><a href=\"https:\/\/www.estorrent.net\/wp-content\/uploads\/2017\/12\/DSC00243.jpg\" rel=\"lightbox[17412]\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-17402\" src=\"https:\/\/www.estorrent.net\/wp-content\/uploads\/2017\/12\/DSC00243.jpg\" alt=\"DSC00243\" width=\"900\" height=\"675\" srcset=\"https:\/\/www.estorrent.net\/wp-content\/uploads\/2017\/12\/DSC00243.jpg 900w, https:\/\/www.estorrent.net\/wp-content\/uploads\/2017\/12\/DSC00243-300x225.jpg 300w, https:\/\/www.estorrent.net\/wp-content\/uploads\/2017\/12\/DSC00243-800x600.jpg 800w, https:\/\/www.estorrent.net\/wp-content\/uploads\/2017\/12\/DSC00243-700x525.jpg 700w\" sizes=\"auto, (max-width: 900px) 100vw, 900px\" \/><\/a><\/p>\n<p>Les botifarres, per contra, es preparen tamb\u00e9 amb aquestes esp\u00e8cies, encara que se\u2019ls afegeix sang de l\u2019animal sacrificat i es bullen en un calder, Aixa que el seu consum pot ser immediat.<\/p>\n<p>Tots dos embotits requereixen dels budells del porc, que es netegen a consci\u00e8ncia, donant-los la volta diverses vegades, amb aigua bullint i taronges i llimons. \u00c9s aconsellable deixar assecar la sobrassada uns 20 o 30 dies abans de consumir-la, encara que en les primeres setmanes \u00e9s millor gaudir-la fregida o a la brasa, en lloc de crua. Les peces m\u00e9s primes es consumeixen primer i les m\u00e9s gruixudes es deixen per a l\u2019estiu o fins i tot per a final d\u2019any, abans de la seg\u00fcent matan\u00e7a. Es sequen dins de les cases, penjades de canyes.<\/p>\n<p>Encara que a primera vista podrien semblar iguals, la difer\u00e8ncia entre la sobrassada mallorquina i l\u2019eivissenca \u00e9s notable. L\u2019eivissenca porta molta m\u00e9s carn magra que la mallorquina, que \u00e9s m\u00e9s untuosa perqu\u00e8 incorpora un major percentatge de cansalada.<\/p>\n<p>Tots dos embotits es gaudeixen sols, amb una mica de pa pag\u00e8s, o en diferents receptes. Les m\u00e9s emblem\u00e0tiques s\u00f3n el sofrit pag\u00e8s \u2013guisat de diversos tipus de carn amb patates i trossos d\u2019aquests embotits\u2013 i els calamars farcits de sobrassada, una aut\u00e8ntica del\u00edcia. Diverses marques de l\u2019illa les produeixen i comercialitzen a les carnisseries i supermercats. Bon profit!<\/p>\n<p><a href=\"https:\/\/www.estorrent.net\/wp-content\/uploads\/2017\/12\/DSC00258.jpg\" rel=\"lightbox[17412]\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-17405\" src=\"https:\/\/www.estorrent.net\/wp-content\/uploads\/2017\/12\/DSC00258.jpg\" alt=\"DSC00258\" width=\"900\" height=\"675\" srcset=\"https:\/\/www.estorrent.net\/wp-content\/uploads\/2017\/12\/DSC00258.jpg 900w, https:\/\/www.estorrent.net\/wp-content\/uploads\/2017\/12\/DSC00258-300x225.jpg 300w, https:\/\/www.estorrent.net\/wp-content\/uploads\/2017\/12\/DSC00258-800x600.jpg 800w, https:\/\/www.estorrent.net\/wp-content\/uploads\/2017\/12\/DSC00258-700x525.jpg 700w\" sizes=\"auto, (max-width: 900px) 100vw, 900px\" \/><\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>En un post anterior ja vam tenir ocasi\u00f3 d\u2019aprofundir en la matan\u00e7a del porc, una de les principals tradicions gastron\u00f2miques d\u2019Eivissa, i en els plats t\u00edpics que s\u2019elaboren amb motiu d\u2019aquesta festa. Avui toca parlar dels embotits que proporciona: la sobrassada i la botifarra. Eivissa \u00e9s una illa on antany \u00fanicament existia una agricultura de subsist\u00e8ncia. La matan\u00e7a del porc&#8230;<\/p>\n","protected":false},"author":2,"featured_media":17410,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[103],"tags":[298,299],"class_list":["post-17412","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-gastronomia-ca","tag-embutidos-de-ibiza-ca","tag-matanzas-en-ibiza-ca"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.7 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Sobrassada i botifarra, els embotits tradicionals d\u2019Eivissa - Restaurante Es Torrent<\/title>\n<meta name=\"description\" content=\"En un post anterior ja vam tenir ocasi\u00f3 d\u2019aprofundir en la matan\u00e7a del porc, una de les principals tradicions gastron\u00f2miques d\u2019Eivissa, i en els plats\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.estorrent.net\/2017\/12\/06\/sobrasada-y-butifarra-los-embutidos-tradicionales-de-ibiza\/\" \/>\n<meta property=\"og:locale\" content=\"ca_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Sobrassada i botifarra, els embotits tradicionals d\u2019Eivissa - 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