Sobrazada Sausages and other stories
author: Stefan Rohner
title: 7 individual exhibition

Sobrazada Sausages and other stories

Traditionally, winter in Spain is the season for the slaughter of pigs (la matanza) and the making of sausages. The most common Mallorcan sausage is "sobrasada": ground pork meat is mixed with spices (most predominantly paprika), stuffed into tripe casings, and then hanged to cure for a few weeks. La matanza is hard work but great camaraderie. Whole families get together and everyone is assigned a job. A big traditional lunch is served in the middle of the day.

All pictures scans from prints, agfa mcc111, kodak trix 400

Text: Stefan Rohner
Translation: Sofia Quintas