Remove your Sobrasada from the fridge and allow it to rest to soften before using. You can also cook it for 8 seconds.
It has a soft texture that means it’s better spread rather than cut up into slices. Serve in a toast with honey or membrillo, guava, fig or tomato marmalade. It’s also used to give a rich flavor to other dishes such as stews, cocas, a type of flatbread common on the islands and in parts of mainland Spain like Valencia. You can add it to eggs or any potato recipe, to pasta, pizza, rice, or seafood dishes, tacos or empanadas. If served on a charcuterie table, Manchego cheese or Spanish Goat cheese will pair perfect.