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The origin of sobrasada – the traditional Majorcan sausage – goes back to ancient times, when the Middle Eastern territories reach their highest development and greatest splendour. Then there arises the need to create a way to preserve food supplies for indefinite periods of time, and proven the success of salting methods, the technique of stuffing minced meat in the animal's own guts is created. But for Majorca it is still too early to talk about this technique, for the island is immersed in a constrained society - the Talaiotic - and there are no records of the use of any kind of technique for the preservation of pork meat, even though there is significant pig livestock.
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