{"id":57474,"date":"2025-11-07T14:14:07","date_gmt":"2025-11-07T14:14:07","guid":{"rendered":"https:\/\/ramadersagrupats.com\/?p=57474"},"modified":"2025-11-07T14:14:07","modified_gmt":"2025-11-07T14:14:07","slug":"pig-slaughter-mallorca-tradition-that-lives-on","status":"publish","type":"post","link":"https:\/\/ramadersagrupats.com\/en\/2025\/11\/07\/pig-slaughter-mallorca-tradition-that-lives-on\/","title":{"rendered":"Pig slaughter in Mallorca, a tradition that lives on"},"content":{"rendered":"<section class=\"vc_row wpb_row vc_row-fluid\"><div class=\"wpb_column vc_column_container col-xs-mobile-fullwidth vc_col-sm-12\"><div class=\"vc_column-inner\"><div class=\"wpb_wrapper\"><div class=\"text-block-content hongo-text-block-1 last-paragraph-no-margin\"><h2><strong>Nothing goes to waste during <i>matances<\/i><\/strong><span style=\"font-weight: 400;\"><strong>, where everything from the pig is used to make sobrasadas and botifarrons<\/strong><\/span><\/h2>\n<p><span style=\"font-weight: 400;\">In Mallorca, <\/span><strong>slaughter<\/strong><span style=\"font-weight: 400;\">\u00a0are a <strong>celebration<\/strong> that<strong> brings together generations<\/strong>, <strong>families<\/strong>, and <strong>friends.<\/strong> <strong>Historically<\/strong>, they were a way to make f<strong>ull use of the pig<\/strong>, wasting no part. Each cut had its purpose and method of preservation. Today, they are <strong>mostly dedicated to producing <\/strong><\/span><strong><i>sobrasada<\/i><\/strong><span style=\"font-weight: 400;\">, one of the island\u2019s <strong>most treasured delicacies.<\/strong><\/span><\/p>\n<p><span style=\"font-weight: 400;\"><strong>Mallorcan families<\/strong> continue to <strong>celebrate<\/strong> this <strong>tradition<\/strong> with the <strong>first chills of autumn<\/strong>. During these days, <strong>homes<\/strong> fill with <strong>activity<\/strong> from sunrise\u2014<strong>people work<\/strong>, <strong>share laughter<\/strong>, memories, and <strong>good food<\/strong>. <\/span><i><span style=\"font-weight: 400;\">Matances<\/span><\/i><span style=\"font-weight: 400;\"> are more than a gastronomic ritual: they\u2019re an <strong>experience<\/strong> that <strong>teaches values<\/strong> like <strong>hard work<\/strong>, <strong>patience,<\/strong> and <strong>cooperation.<\/strong><\/span><\/p>\n<p><span style=\"font-weight: 400;\">Many families <strong>raise their pigs all year long<\/strong>, starting the slaughter at the <strong>beginning of November<\/strong>. The arrival of the cold helps preserve the meat and begins the <\/span><i><span style=\"font-weight: 400;\">sobrasada<\/span><\/i><span style=\"font-weight: 400;\"> curing process, which ends months later with an unmatched flavor.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">It\u2019s an art where every phase has its<strong> tool<\/strong>:<\/span><\/p>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">The <\/span><strong><i>acorador<\/i><\/strong><span style=\"font-weight: 400;\"><strong> knife<\/strong> and other knives for butchering.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><strong><i>Ribell de matances<\/i><\/strong><span style=\"font-weight: 400;\"> for mixing the <\/span><i><span style=\"font-weight: 400;\">sobrasada<\/span><\/i><span style=\"font-weight: 400;\"> meat.<\/span><span style=\"font-weight: 400;\"><br \/>\n<\/span><i><\/i><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><strong><i>Ribell de sang<\/i><\/strong><span style=\"font-weight: 400;\"> for collecting, seasoning, and preparing the blood.<\/span><span style=\"font-weight: 400;\"><br \/>\n<\/span><i><\/i><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><strong><i>Alf\u00e0bia d\u2019ossos<\/i><\/strong><span style=\"font-weight: 400;\"> to preserve bones in salt and make broths.<\/span><span style=\"font-weight: 400;\"><br \/>\n<\/span><i><\/i><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><strong><i>Cadafet<\/i><\/strong><span style=\"font-weight: 400;\"> to scald the pig\u2019s skin.<\/span><span style=\"font-weight: 400;\"><br \/>\n<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\"><strong>Needle<\/strong> and <strong>thread<\/strong> for sewing the <\/span><strong><i>sobrasadas<\/i><\/strong><span style=\"font-weight: 400;\">.<\/span><span style=\"font-weight: 400;\"><br \/>\n<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\"><strong>Rope<\/strong> for tying <\/span><a href=\"https:\/\/ramadersagrupats.com\/en\/producto\/botifarro\/\"><strong><i>botifarrons<\/i><\/strong><\/a><span style=\"font-weight: 400;\">, <\/span><a href=\"https:\/\/ramadersagrupats.com\/en\/producto\/camallot\/\"><strong><i>camaiots<\/i><\/strong><\/a><span style=\"font-weight: 400;\">, and other sausages.<\/span><span style=\"font-weight: 400;\"><br \/>\n<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\"><strong>Axe<\/strong> and <strong>mincer<\/strong> for cutting the meat, and an <\/span><strong><i>omplidora<\/i><\/strong><span style=\"font-weight: 400;\"> (filling machine) for stuffing the <strong>intestines<\/strong> to make <\/span><i><span style=\"font-weight: 400;\">botifarrons<\/span><\/i><span style=\"font-weight: 400;\">, <\/span><i><span style=\"font-weight: 400;\">camaiots<\/span><\/i><span style=\"font-weight: 400;\">, <\/span><i><span style=\"font-weight: 400;\">blanquets<\/span><\/i><span style=\"font-weight: 400;\">, and especially <\/span><i><span style=\"font-weight: 400;\">sobrasadas<\/span><\/i><span style=\"font-weight: 400;\">.<\/span><\/li>\n<\/ul>\n<p><span style=\"font-weight: 400;\">Each tool has its moment, and <strong>each person has a role.<\/strong> Though there are many instruments, there\u2019s no improvisation\u2014only knowledge passed down through generations. In many homes, the celebration can <strong>bring<\/strong> together <strong>from 10 to 50 people<\/strong>.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">The tradition has a future as long as there\u2019s dedication, knowledge, and the tools to keep it alive. It also requires commitment, since the <strong>work begin<\/strong>s at <strong>sunrise<\/strong> and <strong>finishes<\/strong> <strong>late<\/strong> in the day.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">At <strong>Ramaders Agrupats<\/strong>, we can\u2019t imagine Mallorca without this tradition that gives flavor, life, and meaning to the island\u2019s countryside. That\u2019s why we offer <strong>two options:<\/strong> <strong>whole pig slaughter<\/strong><\/span><span style=\"font-weight: 400;\">\u00a0or <strong>custom slaughter<\/strong><\/span><strong>.<br \/>\n<\/strong><\/p>\n<\/div>[vc_btn title=&#8221;LEARN MORE&#8221; color=&#8221;danger&#8221; link=&#8221;url:%20https%3A%2F%2Fwww.instagram.com%2Framaders_agrupats%2F|title:LEARN%20MORE|target:_blank&#8221;]<\/div><\/div><\/div><\/section>\n","protected":false},"excerpt":{"rendered":"Nothing goes to waste during matances, where everything from the pig is used to make sobrasadas and botifarrons In Mallorca, slaughter\u00a0are a celebration that brings together generations, families, and friends. Historically, they were a way to make full use of the pig, wasting no part. Each cut had its purpose and method of preservation. Today, they are mostly dedicated to producing sobrasada, one of the island\u2019s most treasured delicacies. Mallorcan families continue to celebrate this tradition with the first chills of autumn. During these days, homes fill with activity from sunrise\u2014people work, share laughter, memories, and good food. Matances are more than a gastronomic ritual: they\u2019re an experience that teaches values like hard work, patience, and cooperation. Many families raise their pigs all year long, starting the slaughter at the beginning of November. The arrival of the cold helps preserve the meat and begins the sobrasada curing process, which ends months later with an unmatched flavor. It\u2019s an art where every phase has its tool: The acorador knife and other knives for butchering. Ribell de matances for mixing the sobrasada meat. Ribell de sang for collecting, seasoning, and preparing the blood. Alf\u00e0bia d\u2019ossos to preserve bones in salt and make...","protected":false},"author":5,"featured_media":57486,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[746,242],"tags":[803,813,863],"class_list":["post-57474","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes","category-typical-mallorcan","tag-local-gastronomy","tag-mallorca-en","tag-quail"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.6 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Pig slaughter in Mallorca - Ramaders Agrupats<\/title>\n<meta name=\"description\" content=\"The traditional pig slaughter in Mallorca, a celebration that brings families together and preserves the authentic flavor of the island\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link 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