The traditional food habits of rural Mallorca are based on the limited possibilities of the Pagesos (farmers and small holders) and often take their mainstay from the autumnal Matanza, the traditional slaughtering of a home-raised pig. November and December are the traditional months of these seasonal events. You might be so lucky as to be invited to a day-long sausage-making do, mostly of the Sobrassada variety, even though, over the last twenty years or so I have come to notice that every year, there is a smaller number of Matanzas that I hear about. In Fires de Tardor (Autumnal markets in Alcúdia, Inca, Sa Pobla, Caimari, Petra, Mancor de Vall, to name but a few) you can find Sobrassada, Longanizas, Butifarrons, Camallots (see photo above) and other Embotidos, all based on Porc (pig) and sometimes on Porc Negre (black pig). You might like to help yourself to a small sample that are freely offered at those markets, or might even want to buy one or the other of these delicacies. Enjoy.
The photo was taken in Caimari, Mallorca, Baleares, Spain. The date: November 20th, 2011. The time was 14:38:57.