The eleven little piglets in my photo were fifteen days old or thereabouts when I took the photo a few weeks ago. All male piggies will be taken to the market when they are 45 days old to be sold as suckling pigs. The females may be reared to the age of 270 days before they are sold to the Embutidos factory to be made into Sobrassada, Butifarrón or Camaiot. These Mallorcan gastronomic delights are at their best when Porc Negre (black pig) is used. Give it a try, if you can.
The piglets in the photo are not of the pure Porc Negre pedigree but their black spots suggest that somewhere down the line a black pig was involved. These cross-overs are more and more common in Mallorca nowadays. The pure black pig as such is one of the earliest domesticated animals to be found in the Balearic Islands. According to some authors, the Porc Negre is one of the most primitive pig breeds. It is a well-defined race with characteristics differentiating it from other porcine races. The meat has a dry and tender taste to it, quite unlike ordinary pork. Just try not to think of the little suckers whilst enjoying your meal.
The photo was taken in Campos, Mallorca, Spain. The date: May 6th, 2012. The time was 12:42:05.
We tried some amazing suckling pig down near Cala Pi – the name of the restaurant still eludes me – but we will be back next time we are in Mallorca. We enjoyed the restaurant so much, we were there twice in the first week!