Do you enjoy the taste of Mallorcan sobrassada? You have to know that, you have to go through an ancient rite. “Matances” 2022 in Majorca is part of the island’s identity. We want to introduce you to this cultural legacy.
The “matances” to prepare Mallorcan sausages
The Mallorquin breed of pig has lasted until today and its population continues to increase in the Pla de Mallorca or the marinas migjorn is obtained from this pig a Mallorcan sobrassada with a protected geographical indication? It is the black pork sobrassada.
The “matances” of black pigs to obtain Mallorcan sausages (such as the famous Mallorcan butifarrón) are one of the traditions that have not changed. It is a family ritual that is still done in a similar way to how it was carried out 200 years ago.
It is a tradition for many families on the island to “matances” a pig or two once a year. It is true that before the famous “matances” were more frequent. This is because pigs provided families with basic food for the whole year. Sausages such as the camallot from Mallorca could last for a long time in storage. Maintaining food such as sausages was essential in case of lean seasons.
The “matances” process to obtain the delicious Mallorcan sausage and Mallorcan camallot
In Ramaders Agrupats, We have all the products and spices needed to carry out the “matances” with your whole family: “tap de cortí” red pepper, black pepper, antioxidants and many more. With these ingredients you will make high quality sausages.
The intestines of the pig are cleaned with vinegar and lemon. Inside the intestines, spice-cured meat mixtures were added to make Mallorcan sausages. For example, they were filled with a mass of minced meat and seasoned with red pepper and salt.