True redaction removes the text and images from the file — not a black box on top. Plus real in-place text editing, fill + sign, reorder pages, and OCR.
LaunchEdit text in place, sign, redact, fill forms, and reorganize PDF files in your browser — all on your device. No upload, no subscription.
Drop two versions of a contract or drawing set. Moved notes read as moves, changed values light up digit by digit, and hidden text is named.
LaunchSide-by-side or overlay PDF diff driven by one engine that reads each file into a structured model — text, vector geometry, images, form fields, annotations — and compares the models. Moves show as moves, edits show only where they happened, and any PDF type works without picking a mode.
Drop a Gerber ZIP, an ODB++ .tgz or an IPC-2581 .xml and inspect every layer — compare revisions, snap-to-pad measure, run DRC and preview the board in 3D.
LaunchOpen Gerber, Excellon, ODB++ and IPC-2581 PCB files. Inspect layers, measure traces, run DRC, export to PNG / SVG / DXF.
Open a .step / .stp part and it measures itself: volume, thinnest wall, draft and undercuts on load, and a hole list with a BOM in one click. Measure, section, export STL.
LaunchOpen a STEP / STP part and it measures itself — volume, thinnest wall, draft and undercut checks on load, plus hole detection with a BOM. Measure, section, export STL. Rust + WASM B-rep kernel, runs in your browser.
Compress, merge, split, convert, and manipulate PDF files.
Resize, compress, convert, and transform images.
Convert, compress, and cut audio and video — MP3, WAV, MP4, WebM, Opus — all in your browser, nothing uploads.
Simulate a canning process down to its F0 sterilizing value.
Encrypt files, share encrypted notes as links, and read passport IDs and Windows event logs.
Analyze packet captures, move files between devices, and console into network gear — nothing uploads.
Scan receipts into an expense ledger — your receipts and spending stay on your device.
View, measure, and repair CAD and 3D files — STEP, STL, OBJ, PLY, GLB, 3MF, DXF, and Gerber — right in your browser. Nothing uploads.
Meat from Spain
Sobrassada de Mallorca is a soft raw-cured sausage from Mallorca. Pork lean and back fat are minced to under 6 mm, kneaded with 4–7 % paprika and 1.8–2.8 % salt, stuffed into natural casings and cured in drying rooms until it reaches a set pH or water activity. It carries about 58 g fat per 100 g (mean of 15 PGI samples).
| Pork lean30–60 % | [boe-sobrasada-1994] |
| Pork back fat (tocino)40–70 % | [boe-sobrasada-1994] |
| Paprika4–7 % | Capsicum annuum and/or C. longum; it gives the red colour, since any added colouring is banned[boe-sobrasada-1994] |
| Salt1.8–2.8 % | [boe-sobrasada-1994] |
| Spices or natural flavourings | Pepper, rosemary, thyme and/or oregano[boe-sobrasada-1994] |
| Natural casings | Firm, without holes; the black-pig type must use natural casing[boe-sobrasada-1994] |
Total time across the recorded steps: 6 months
What changes: Lean pork and back fat are minced fine
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Sobrassada de Mallorca is a soft raw-cured sausage from Mallorca. Pork lean and back fat are minced to under 6 mm, kneaded with 4–7 % paprika and 1.8–2.8 % salt, stuffed into natural casings and cured in drying rooms until it reaches a set pH or water activity. It carries about 58 g fat per 100 g (mean of 15 PGI samples). Made in 4 steps over 6 months. The longest step, cure in drying rooms, takes up to 6 months (ICEX Foods and Wines from Spain). Salt is 1.8–2.8 % (Orden de 9 de febrero de 1994 por la que se r…). Lactic acid bacteria does most of the fermenting.
| Main step | up to 6 monthsReported[icex-sobrasada][galmes2024] | Cure in drying rooms |
|---|---|---|
| Salt | 1.8–2.8 %Set[boe-sobrasada-1994] | Knead with paprika, salt and spices |
| Acidity | pH up to 4.5Set[boe-sobrasada-1994] | Cure in drying rooms |
Sobrassada stays a soft paste. It is very fatty (40–70 % back fat) and finely minced (under 6 mm). Its regulation requires one of three end points, low pH or low water activity or both together.
The regulation sets the end of curing at pH below 4.5, or water activity below 0.91, or water activity 0.95 or less with pH 5.2 or less. Presence-or-absence monitoring in 2018–2021 found some E. coli and Listeria monocytogenes, as in other raw cured meats, and E. coli tended to show more in the white-pork type. The authors still rated its microbiological status good. The abstract gives no rates. These are figures for controlled production, not a home method. Washington State University Extension does not recommend making dry sausage at home, because S. aureus toxin can form if fermentation is not rigidly controlled.
Hazards the sources name: Escherichia coli and Listeria monocytogenes found in some samples in 2018–2021 monitoring.
Every number is labelled with how it is known. How this atlas is made
Galmés et al. (2024) say sobrassada took its present form around the 16th century, after paprika was introduced as one of its main ingredients. The Balearic Government approved the designation's regulation by Decree 136/1993 of 16 December 1993, which Spain's agriculture ministry ratified by an order of 9 February 1994. The name was registered as an EU PGI by Commission Regulation (EC) No 1107/96 of 12 June 1996.
