Here are just a few reasons why our Mallorcan farming neighbours in the valley are so great:
They often give us fruit and vegetables they’ve grown. On one occasion, while I was out for a walk and passed the finca of Toni and Maria, they came out and presented me with the world’s largest watermelon. So enormous was this magnificent fruit, that I had to carry it up the hill, pressed against my stomach and supported by both arms. By the time I staggered through the gates at home, I had an inkling how it must feel to be heavily pregnant . . .
They’re generous about sharing their knowledge and advice – on occasions, unsolicited. The Boss was once up a ladder, giving our almonds trees a long-overdue pruning – not something of which he’d had a lot of experience. Pedro stopped while driving past our finca to tell him where he was going wrong . . .
They’re very honest. One day we were talking – in castellano – to a local couple who farm in the valley and sometimes stop for a chat when they’re passing. “You’re like a real Mallorcan now,” Margarita told me. I puffed out my chest in pride – my Spanish was obviously improving. “Yes,” she reiterated. “Just like a Mallorcan woman!” And with that she patted my tummy . . . a reference to the fact that quite a few Mallorcans carry just a little bit too much weight around the middle. Brutally honest.
They’ve never invited us to a matanza. We’ve been invited into the homes of several Mallorcans for meals and various social occasions, but thankfully we’ve never been invited to a matanza – the slaughter and butchering of the family pig(s). This traditional event, which takes place around this time of year at farms and rural homes all over the island, is one I’d rather not witness, thank you. It’s an occasion for family and friends to gather and join in with the messy business of turning a perky pig into a pantry (or freezer) full of porky products for the coming months. The thought of being elbow deep in a large vat of squidgy pig bits is not for the squeamish . . . and certainly not for me.
It’s for the matanza that our local supermarket has stocked up with the necessary accessories (string, paprika and a white powder that prevents rancidity) for turning Peppa the Pig (don’t let your little ones read this) into Mallorcan delicacies such as llonganissa, botifarró, and sobrassada – a well-hung cured pork product flavoured with a generous quantity of paprika.
Sobrassada is emblematic of the island and adds great flavour when used in cooked dishes. It’s also popular spread thickly on rustic bread but, personally, I’d prefer a well-made crispy bacon sandwich. If only I could find one on Mallorca.
Jan Edwards Copyright 2012