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