Sobrasada's deep, wine color comes from the large quantities of pimenton and black pepper used in flavoring the pork meat. When this sausage is whole, this Majorcan pork sausage resembles a salami, but its texture is soft and almost spreadable, like the Calabrian Nduja sausage. This pork product is made in the USA to an authentic Spanish recipe. Spaniards liken Sobrasada to patè, though it is a bit firmer. Try putting slices of it on crackers or bread and warming it under the broiler. Sobrasada's strong, earthy flavor of pork goes a long way to enhance vegetables, such as in cabbage and cauliflower dishes. Some cooks like to add small bits of pork sobrasada to their tortilla española, Spain's famous potato omelet eaten at room temperature.