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Camallots And Other Embotidos

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.

3 replies »

  1. What a fantastic photograph. I would like to print it off and produce it as a topic for the small private painting class of which I am a member here in UK. The son of the teacher is a copywright lawyer and therefore we are extremekly careful of not falling foul of any copywright laws. There is almost no likelihood of any of the 5 of us ever selling the modest results of our efforts in UK and certainly not in Mallorca where I have a house. May I have your permission please? I read your blogs almost daily with great interest. Keep up the good work and thank you.

    • hi bevil, i can’t let you have the copyright for my photograph, however, i will grant you permission to use my image as an inspiration for your painting efforts. if the painting should turn out successful, i would certainly appreciate being sent a photo of the finished painting, to satisfy my curiosity.
      cheers,
      klaus

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