A slaughterman nails his knife on a pig and peels the skin during the traditional slaughtering of the pork, locally called "Matances" in the Balearic island of Mallorca, Spain. January 16, 2017.

Even the blood is used to make sausages and drops from a chopped pork seen during the traditional slaughtering of the pork, locally called "Matances" in the Balearic island of Mallorca, Spain. January 16, 2017.

While men kill and chop the pork, the women prepare the meat pieces for the elaboration of many sausages kinds and stock goods.

All the parts of the animal are used in any or other traditional sausages process, from skin to intestines including the fat very apreciated for culinary uses in the Mediterranean.

A woman holds the intestines of the slaughtered pork. Those will be cleaned and filled to make the sausages.

Spices and meat mixed and chopped are used to fill thje intestines for making the traditional sobrasada typical Mallorcas sausage

Process of filling the intestines with the spicy chopped meat to create the traditional sobrasada mallorcas sausages.

Once the  intestine is filled, its sewed to keep it closed during the curation process that will take from days to various months pending from the ceiling.

The curation process of the sobrasada sausages will take from days to various months depending on what kind of sausage expected. This curation can just be done during winter months.