When the curing stage has finished, the sausage has an irregular cylindrical shape determined by the morphology of the natural tripe casing. The surface of the sausage is usually smooth or slightly rough, of a dark red colour but never covered with mould. The sausage meat is tender and cohesive, buttery smooth and not very fibrous, exhibiting a marbly red appearance.

Sobrassada is made and cured throughout the island of Majorca, one of the Balearic Islands. The environmental conditions of the island are ideal for making a sausage like this, with such a uniquely characteristic flavour and aroma, clearly influenced by the addition of paprika.