In traditional Mallorcan cuisine, sobrasada is consumed in different ways: toasted in winter, or spread on bread and raw in summer. It is also used in various recipes of Majorcan cuisine, such as the "Arròs brut" or cooked and mixed with honey. 

Although they can last for several years in a dry place, the usual is to consume the sausage during the first winter, the Sobrasada in summer, and the biggest ones when the slaughter of the following year is made.

There are specific characteristics regulated by the IGP in relation to the ingredients of Sobrasada:

30-60% lean meat

40-70% fat

20-30 grams of salt per kilo of pasta 

60 grams of paprika per kilo

Hot pepper and other spices to taste 

Sobrasada at a higher level of fat is easier to spread and less the intensity of the taste, so the traditional Sobrasadas are usually less fat and those dedicated to export more fatty, as foreign consumer tends to appreciate the ease of smearing. 

The color of Sobrasada is reached naturally, since the IGP expressly prohibits the use of artificial dyes.