{"id":86811,"date":"2026-01-19T13:55:59","date_gmt":"2026-01-19T12:55:59","guid":{"rendered":"https:\/\/canfali.com\/?p=86811"},"modified":"2026-01-19T14:01:45","modified_gmt":"2026-01-19T13:01:45","slug":"sobrassada-dovella-no-es-una-moda-es-una-roda","status":"publish","type":"post","link":"https:\/\/canfali.com\/ca-es\/sobrassada-dovella-no-es-una-moda-es-una-roda\/","title":{"rendered":"Sobrassada d\u2019ovella: no \u00e9s una moda, \u00e9s una roda"},"content":{"rendered":"\n

<\/p>\n\n\n\n

Els xarcuters artesans de la Marina fan una aposta per la innovaci\u00f3 i els productes que tiren del carro de la ramaderia i l\u2019agricultura<\/p><\/blockquote><\/figure>\n\n\n\n

<\/figure>\n\n\n\n

Estimen l\u2019ofici, el territori i la riquesa gastron\u00f2mica de la seua comarca. Saben que, quan no \u00e9s religi\u00f3s ni cultural, com ara l\u2019associacionisme que est\u00e0 relacionat amb el m\u00f3n del treball, \u00e9s dif\u00edcil de consolidar. Tot i aix\u00f2, treballen junts per preservar i promocionar all\u00f2 que saben fer: l’embotit artesanal i saludable. S\u00f3n l\u2019Associaci\u00f3 de Xarcuters Artesans de la Marina. Entre els seus objectius figuren l\u2019impuls de projectes innovadors que vagen lligats a la recuperaci\u00f3 del paisatge, a posar en valor el sector agroalimentari i tamb\u00e9 el llegat que ens han deixat els nostres avantpassats.<\/p>\n\n\n\n

Des que es va constituir, l\u2019Associaci\u00f3 de Xarcuters Artesans de la Marina ha intentat, primer que res, donar visibilitat als productes artesans, infinitament m\u00e9s saludables que els industrials. La voluntat dels seus integrants, com diu el vicepresident, Toni Arab\u00ed, es mantenir viu l\u2019ofici i ensenyar a totes aquelles persones amb voluntat d\u2019aprendre\u2019n.<\/p>\n\n\n\n

S\u2019han marcat tamb\u00e9 com a finalitat tenir cura del territori i aconseguir, a llarg termini, poder abastir-se de mat\u00e8ria primera de proximitat. \u00c9s a dir, aconseguir que la proced\u00e8ncia de la carn que utilitzen siga de ramats que pasturen per terres de la Marina i el pebre roig, per exemple, de pebreres cultivades pels llauradors de la comarca. En este cas, tenen la vista posada en una varietat antiga de pebrera de la zona \u201cde la qual ja se\u2019n fa poca\u201d, precisa Arab\u00ed.<\/p>\n\n\n\n

Per totes eixes coses, les etiquetes dels productes que porten el nom de l\u2019associaci\u00f3 duen el seg\u00fcent lema: \u201cdonem vida i treball a l\u2019entorn rural\u201d.<\/p>\n\n\n\n

Arran de les proves que fa el grup d\u2019I+D de l\u2019associaci\u00f3, s\u2019han comen\u00e7at a comercialitzar dos productes que han estat dissenyats amb esta filosofia. S\u00f3n la sobrassada de xato murci\u00e0 -un porc negre que est\u00e0 considerat l\u2019ib\u00e8ric del Mediterrani- i la sobrassada d\u2019ovella, un producte que encara es coneix poc per\u00f2 que no deixa de ser cridaner.<\/p>\n\n\n\n

La sobrassada d\u2019ovella s\u2019elabora amb un 33% de carn (magre) d\u2019ovella de pastura de la Marina i un 66% de porc xato murci\u00e0 ecol\u00f2gic (meitat magre i meitat cansalada de llom), una esp\u00e8cie que ha estat a punt d\u2019extingir-se i que ha recuperat un ramader de Lorca, el qual ven la carn als xarcuters de l\u2019associaci\u00f3.<\/p>\n\n\n\n

All\u00f2 desitjable seria que hi haguera ramats suficients de porc, i tamb\u00e9 d\u2019ovelles que pasturen pels bancals i muntanyes de la comarca, per a fer front a la producci\u00f3 de l\u2019embotit artes\u00e0 de la Marina. Lamentablement, com diu el vicepresident de l\u2019entitat, a hores d\u2019ara hi ha pocs ramats, entre altres coses, perqu\u00e8 l\u2019escorxador m\u00e9s pr\u00f2xim est\u00e0 a Ontinyent.<\/p>\n\n\n\n

La reivindicaci\u00f3 d\u2019un escorxador per a la Marina, tot i ser vella, continua viva. Toni Arab\u00ed assegura que hi ha solucions econ\u00f2miques que haurien de valorar-se i podrien autoritzar-se. \u00c9s el cas dels escorxadors m\u00f2bils, que no deixen residus al poble on es sacrifica l\u2019animal i que, com s\u2019ha demostrat a Catalunya, funcionen b\u00e9.<\/p>\n\n\n\n

Amb m\u00e9s ramats d\u2019ovelles pasturant per la comarca, apunta el representant de l\u2019associaci\u00f3, no nom\u00e9s eixirien guanyant els carnissers; tamb\u00e9 els ramaders i els llauradors. \u201c\u00c9s una roda que dona com a resultat un equilibri i de la qual\u201d, afegeix, \u201cens beneficiem tots, tamb\u00e9 els consumidors\u201d.<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

Un postgust diferent<\/h2>\n\n\n\n

Quin \u00e9s el gust de la sobrassada d\u2019ovella de pastura? \u201cEl normal de qualsevol sobrassada\u201d, diu el vicepresident dels xarcuters artesans, \u201cper\u00f2 el postgust \u00e9s diferent, com si t\u2019hagueres menjat una xulla torrada\u201d.<\/p>\n\n\n\n

Arab\u00ed recomana el consum de corder que ha pasturat i que ha mamat la llet d\u2019una ovella de pastura, \u201cque sempre ser\u00e0 molt m\u00e9s saludable que el de granja\u201d. Els seus greixos s\u00f3n mono insaturats -nom amb qu\u00e8 es coneix el greix saludable- i la relaci\u00f3 omega 3\/omega 6 s\u2019apropar\u00e0 molt m\u00e9s a la recomanable.<\/p>\n\n\n\n

Per tant, l\u2019embotit elaborat amb eixa carn ser\u00e0 tamb\u00e9 m\u00e9s saludable. \u201cI, a m\u00e9s, a difer\u00e8ncia de l\u2019industrial, no duu conservants\u201d, precisa.<\/p>\n\n\n\n

Tot i ser pocs -de moment-, l\u2019Associaci\u00f3 de Xarcuters Artesans de la Marina no para en torreta. Fa uns dies va participar en la VIII Jornada Carmencita d\u2019Estudis Interdisciplinaris sobre Gastronomia, celebrada a la Universitat d\u2019Alacant. Despr\u00e9s de la sobrassada d\u2019ovella, el grup d\u2019I+D fa proves amb la cecina d\u2019ovella, un producte elaborat amb el cuixot de l\u2019animal i curat amb pebre roig i pebre negre. Esperarem a la seua comercialitzaci\u00f3 per a tastar-la.<\/p>\n\n\n\n

N<\/strong>o anem a discutir si la sobrassada genu\u00efna \u00e9s la mallorquina. A Mallorca en fan de molt bona. A la Marina, tamb\u00e9. Probablement per influ\u00e8ncia dels ve\u00efns de l\u2019altre costat del Mediterrani que van repoblar estes terres en el segle XVII. Tot i aix\u00f2, la nostra i la seua no s\u00f3n iguals. Xicotets matisos la fan diferent.<\/pre>\n\n\n\n
La sobrassada artesanal de la Marina porta una esp\u00e8cie que no duu la de Mallorca: el clau. Pot ser, explica Toni Arab\u00ed, per l\u2019her\u00e8ncia que ens van deixar els \u00e0rabs, que feren d\u2019ell una esp\u00e8cie indispensable en la despensa d\u2019al-Andalus.<\/pre>\n\n\n\n
Per\u00f2 si parlem de difer\u00e8ncies, cal parar atenci\u00f3 a altres coses: nosaltres posem m\u00e9s magre, el tall de la carn \u00e9s m\u00e9s gros i la curaci\u00f3 de la sobrassada \u00e9s m\u00e9s lenta.<\/pre>\n\n\n\n
Arab\u00ed, quarta generaci\u00f3 d\u2019una fam\u00edlia de carnissers dedicada tamb\u00e9 a l\u2019art d\u2019elaborar embotit des de l\u2019any 1913, fa una advert\u00e8ncia: la sobrassada que farien aquells mallorquins que van vindre a repoblar els pobles de la Marina seria blanca o, com a molt, groga, feta amb c\u00farcuma. Senzillament perqu\u00e8 el pebre roig no es coneixia.<\/pre>\n\n\n\n
El primer document que fa esment de la sobrassada de Mallorca \u00e9s dels primers anys del segle XV. I els pebres, i per tant el pebre roig, que es van dur des d\u2019Am\u00e8rica, no arribarien a la pen\u00ednsula fins alguns segles m\u00e9s tard.<\/pre>\n\n\n\n
El pebre roig \u00e9s el culpable d\u2019eixe color roig caracter\u00edstic de la sobrassada. Si en veiem alguna \u2018trencada de color\u2019, hem de pensar que ha vist massa la llum. La llum, com diu el carnisser de Gata, \u00e9s enemic del pebre roig, \u201cli fa mal\u201d, i si li pega massa la llum, \u201cla sobrassada perd color\u201d.<\/pre>\n\n\n\n
<\/p>\n","protected":false},"excerpt":{"rendered":"Els xarcuters artesans de la Marina fan una aposta per la innovaci\u00f3 i els productes que tiren del…","protected":false},"author":6,"featured_media":86812,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"csco_display_header_overlay":false,"csco_singular_sidebar":"","csco_page_header_type":"","csco_page_load_nextpost":"","csco_post_video_location":[],"csco_post_video_location_hash":"","csco_post_video_url":"","csco_post_video_bg_start_time":0,"csco_post_video_bg_end_time":0,"footnotes":""},"categories":[589],"tags":[6054,6055,6052,6053,905,6051],"class_list":{"0":"post-86811","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-gastronomia-ca-es","8":"tag-agricultura","9":"tag-ca-curro","10":"tag-ovella","11":"tag-ramaderia","12":"tag-sobrassada","13":"tag-xarcuters-artesans-de-la-marina","14":"cs-entry","15":"cs-video-wrap"},"yoast_head":"\nSobrassada d\u2019ovella: no \u00e9s una moda, \u00e9s una roda - 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