{"id":13024,"date":"2015-01-30T11:15:57","date_gmt":"2015-01-30T11:15:57","guid":{"rendered":"https:\/\/www.santjosep.net\/la-matanza-del-cerdo-en-ibiza\/"},"modified":"2020-01-22T11:26:45","modified_gmt":"2020-01-22T10:26:45","slug":"la-matanca-del-porc-a-eivissa","status":"publish","type":"post","link":"https:\/\/www.santjosep.net\/ca\/la-matanca-del-porc-a-eivissa\/","title":{"rendered":"La matan\u00e7a del porc a Eivissa"},"content":{"rendered":"<p>\u2018\u2019Sa matan\u00e7a\u2019\u2019, nom amb el que popularment es coneix l\u2019acci\u00f3 del sacrifici del porc per al seu aprofitament alimentari, \u00e9s una tradici\u00f3 centen\u00e0ria que es celebra cada any a les cases eivissenques. D\u2019aquesta matan\u00e7a sortien sobrassades, botifarres, cansalada&#8230; que servien per alimentar les fam\u00edlies durant tot l\u2019hivern. L\u2019economia dom\u00e8stica que caracteritza el m\u00f3n rural eivissenc es basa en una mescla de cultius de sec\u00e0 i d\u2019hort i en l\u2019engreixament dels animals de corral o d\u2019ov\u00ed. No obstant aix\u00f2, l\u2019animal del que, per excel\u00b7l\u00e8ncia, es treu m\u00e9s profit i \u00e9s m\u00e9s f\u00e0cil de criar per les seves condicions espec\u00edfiques eivissenques, \u00e9s el porc.<\/p>\n<p>Cada any, quan arriba l\u2019hivern, s\u00f3n moltes les fam\u00edlies eivissenques que segueixen celebrant la tradici\u00f3 de la matan\u00e7a del porc. Es tracta d\u2019una reuni\u00f3 festiva a l\u2019illa, que en un inici tenia com a objectiu proveir de carn les fam\u00edlies, per\u00f2 que s\u2019ha anat mantenint al llarg dels anys com un costum.<\/p>\n<p>En aquesta festa particular es convidava tota la fam\u00edlia, ve\u00efns i amics, a treballar i col\u00b7laborar en les moltes tasques d\u2019un dia de matances. A canvi, se\u2019ls convidava al menjar especial i se\u2019ls regalava alguna pe\u00e7a d\u2019embotit. Al mateix temps, els amos de la casa, en aquell dia tan assenyalat, tenien cura que a ning\u00fa li falt\u00e9s ni menjar ni utensilis o objectes necessaris per la matan\u00e7a: taules de treball, ganivets ben afilats, gibrells, picadora de carn, calderes per coure, cordells per fermar, esp\u00e8cies per condimentar l\u2019embotit&#8230;<\/p>\n<p>Per realitzar una bona matan\u00e7a, durant tot l\u2019any s\u2019ha anat alimentant el porc. Si es tracta d\u2019un mascle, s\u2019haur\u00e0 d\u2019esterilitzar abans de la matan\u00e7a per evitar que no afecti el gust de la carn, mentre que si \u00e9s femella s\u2019ha d\u2019evitar que les dates de zel siguin properes, ja que tamb\u00e9 n\u2019afectaria el gust. L\u2019elecci\u00f3 del dia sol ser anterior al Nadal o despr\u00e9s de la quaresma.<\/p>\n<p>La matan\u00e7a del porc comen\u00e7a a primera hora del mat\u00ed. Els homes, dirigits pel \u2018\u2019matancer\u2019\u2019 (expert en l\u2019art de matar i especejar l\u2019animal) sacrifiquen el porc, dessagnant-lo al m\u00e0xim possible, ja que la carn adequada per fer sobrassades no ha de contenir sang. Aquesta sang es guardar\u00e0 per elaborar botifarres i botifarrons i s\u2019ha de remoure per evitar que qualli. El porc es prepara per l\u2019especejament.<\/p>\n<div id=\"new-royalslider-18\" class=\"royalSlider new-royalslider-18 rsDefaultInv rs-default-template\" style=\"width:100%;height:533px;;\" data-rs-options='{&quot;template&quot;:&quot;default&quot;,&quot;image_generation&quot;:{&quot;imageWidth&quot;:&quot;&quot;,&quot;imageHeight&quot;:&quot;&quot;,&quot;thumbImageWidth&quot;:&quot;&quot;,&quot;thumbImageHeight&quot;:&quot;&quot;},&quot;thumbs&quot;:{&quot;thumbWidth&quot;:96,&quot;thumbHeight&quot;:72},&quot;autoPlay&quot;:{&quot;delay&quot;:5000},&quot;fullscreen&quot;:{&quot;enabled&quot;:&quot;true&quot;},&quot;block&quot;:{&quot;moveOffset&quot;:20,&quot;speed&quot;:400,&quot;delay&quot;:200},&quot;width&quot;:&quot;100%&quot;,&quot;height&quot;:533,&quot;autoScaleSlider&quot;:&quot;true&quot;,&quot;autoScaleSliderHeight&quot;:533,&quot;imageScalePadding&quot;:0,&quot;arrowsNavAutoHide&quot;:&quot;false&quot;}'>\n<div class=\"rsContent\">\n  <img decoding=\"async\" class=\"rsImg\" src=\"https:\/\/www.santjosep.net\/wp-content\/uploads\/2015\/01\/IMG_2456-1024x682.jpg\" data-rsBigImg=\"https:\/\/www.santjosep.net\/wp-content\/uploads\/2015\/01\/IMG_2456.jpg\" alt=\"IMG_2456\"\/>\n  \n  \n  \n<\/div>\n<div class=\"rsContent\">\n  <img decoding=\"async\" class=\"rsImg\" src=\"https:\/\/www.santjosep.net\/wp-content\/uploads\/2015\/01\/IMG_0156-1024x682.jpg\" data-rsBigImg=\"https:\/\/www.santjosep.net\/wp-content\/uploads\/2015\/01\/IMG_0156.jpg\" alt=\"IMG_0156\"\/>\n  \n  \n  \n<\/div>\n<div class=\"rsContent\">\n  <img decoding=\"async\" class=\"rsImg\" src=\"https:\/\/www.santjosep.net\/wp-content\/uploads\/2015\/01\/IMG_0173-1024x682.jpg\" data-rsBigImg=\"https:\/\/www.santjosep.net\/wp-content\/uploads\/2015\/01\/IMG_0173.jpg\" alt=\"IMG_0173\"\/>\n  \n  \n  \n<\/div>\n<div class=\"rsContent\">\n  <img decoding=\"async\" class=\"rsImg\" src=\"https:\/\/www.santjosep.net\/wp-content\/uploads\/2015\/01\/IMG_2459-1024x682.jpg\" data-rsBigImg=\"https:\/\/www.santjosep.net\/wp-content\/uploads\/2015\/01\/IMG_2459.jpg\" alt=\"IMG_2459\"\/>\n  \n  \n  \n<\/div>\n<div class=\"rsContent\">\n  <img decoding=\"async\" class=\"rsImg\" src=\"https:\/\/www.santjosep.net\/wp-content\/uploads\/2015\/01\/IMG_0184-1024x682.jpg\" data-rsBigImg=\"https:\/\/www.santjosep.net\/wp-content\/uploads\/2015\/01\/IMG_0184.jpg\" alt=\"IMG_0184\"\/>\n  \n  \n  \n<\/div>\n<div class=\"rsContent\">\n  <img decoding=\"async\" class=\"rsImg\" src=\"https:\/\/www.santjosep.net\/wp-content\/uploads\/2015\/01\/IMG_0193-1024x682.jpg\" data-rsBigImg=\"https:\/\/www.santjosep.net\/wp-content\/uploads\/2015\/01\/IMG_0193.jpg\" alt=\"IMG_0193\"\/>\n  \n  \n  \n<\/div>\n<div class=\"rsContent\">\n  <img decoding=\"async\" class=\"rsImg\" src=\"https:\/\/www.santjosep.net\/wp-content\/uploads\/2015\/01\/IMG_0224-1024x682.jpg\" data-rsBigImg=\"https:\/\/www.santjosep.net\/wp-content\/uploads\/2015\/01\/IMG_0224.jpg\" alt=\"IMG_0224\"\/>\n  \n  \n  \n<\/div>\n\n<\/div>\n\n<p>[su_row] \u00a0 \u00a0[\/su_row]<\/p>\n<p>Abans de tot toca un esmorzar ben complet, ja que el menjar no arriba fins que s\u2019acaben totes les feines. En aquests esmorzars s\u2019acostuma a oferir sobrassada o botifarra de l\u2019any anterior, olives, \u2018\u2019peixet frit\u2019\u2019 o en escabetx, llom fregit, fruits secs, formatge eivissenc, bunyols, orelletes, caf\u00e8 i vi pag\u00e8s per acompanyar.<\/p>\n<p>Despr\u00e9s d\u2019esmorzar, els homes s\u2019encarreguen de cremar els p\u00e8ls del porc per al seu posterior especejament. La carn es reserva per elaborar embotit, en canvi, els ossos i la cansalada es salen i es conserven per fer futurs plats t\u00edpics com els \u00a0ossos amb col i algunes parts magres (llom, rellom, costella) es reserven per menjar aquell mateix dia. Mentrestant, les dones s\u2019encarreguen de rentar els ventres del porc amb aigua calenta i taronges agres per despr\u00e9s farcir-les i aix\u00ed aconseguir les delicioses sobrassades. La \u2018\u2019nora\u2019\u2019 \u00e9s una de les peces m\u00e9s apreciades, ja que \u00e9s la m\u00e9s gruixuda i es reservar\u00e0 per a l\u2019estiu. Les dones de la casa tamb\u00e9 s\u00f3n les encarregades d\u2019 ajudar a preparar el menjar que culminar\u00e0 la matan\u00e7a.<\/p>\n<div id=\"new-royalslider-19\" class=\"royalSlider new-royalslider-19 rsDefaultInv rs-default-template\" style=\"width:100%;height:533px;;\" data-rs-options='{&quot;template&quot;:&quot;default&quot;,&quot;image_generation&quot;:{&quot;imageWidth&quot;:&quot;&quot;,&quot;imageHeight&quot;:&quot;&quot;,&quot;thumbImageWidth&quot;:&quot;&quot;,&quot;thumbImageHeight&quot;:&quot;&quot;},&quot;thumbs&quot;:{&quot;thumbWidth&quot;:96,&quot;thumbHeight&quot;:72},&quot;autoPlay&quot;:{&quot;delay&quot;:5000},&quot;fullscreen&quot;:{&quot;enabled&quot;:&quot;true&quot;},&quot;block&quot;:{&quot;moveOffset&quot;:20,&quot;speed&quot;:400,&quot;delay&quot;:200},&quot;width&quot;:&quot;100%&quot;,&quot;height&quot;:533,&quot;autoScaleSlider&quot;:&quot;true&quot;,&quot;autoScaleSliderHeight&quot;:533,&quot;imageScalePadding&quot;:0,&quot;arrowsNavAutoHide&quot;:&quot;false&quot;}'>\n<div class=\"rsContent\">\n  <img decoding=\"async\" class=\"rsImg\" src=\"https:\/\/www.santjosep.net\/wp-content\/uploads\/2015\/01\/IMG_0243-1024x682.jpg\" data-rsBigImg=\"https:\/\/www.santjosep.net\/wp-content\/uploads\/2015\/01\/IMG_0243.jpg\" alt=\"IMG_0243\"\/>\n  \n  \n  \n<\/div>\n<div class=\"rsContent\">\n  <img decoding=\"async\" class=\"rsImg\" src=\"https:\/\/www.santjosep.net\/wp-content\/uploads\/2015\/01\/IMG_0238-Editar-1024x682.jpg\" data-rsBigImg=\"https:\/\/www.santjosep.net\/wp-content\/uploads\/2015\/01\/IMG_0238-Editar.jpg\" alt=\"IMG_0238-Editar\"\/>\n  \n  \n  \n<\/div>\n\n<\/div>\n\n<p>[su_row] \u00a0 \u00a0[\/su_row]<\/p>\n<p>Un cop s\u2019ha especejat l\u2019animal, la carn i la cansalada es reparteixen per les taules de treball i es tallen en peces m\u00e9s petites. Les parts m\u00e9s magres seran les que s\u2019utilitzin per a elaborar les sobrassades i les m\u00e9s sangu\u00ednies i amb m\u00e9s nervis es reserven per a la botifarra i els botifarrons. En primer lloc, es comen\u00e7a a triturar i embotir la carn i la cansalada per a la botifarra. Mentrestant, s\u2019escalfa aigua calenta dins d\u2019una caldera per a coure-la.<\/p>\n<div id=\"new-royalslider-17\" class=\"royalSlider new-royalslider-17 rsDefaultInv rs-default-template\" style=\"width:100%;height:533px;;\" data-rs-options='{&quot;template&quot;:&quot;default&quot;,&quot;image_generation&quot;:{&quot;imageWidth&quot;:&quot;&quot;,&quot;imageHeight&quot;:&quot;&quot;,&quot;thumbImageWidth&quot;:&quot;&quot;,&quot;thumbImageHeight&quot;:&quot;&quot;},&quot;thumbs&quot;:{&quot;thumbWidth&quot;:96,&quot;thumbHeight&quot;:72},&quot;autoPlay&quot;:{&quot;delay&quot;:5000},&quot;fullscreen&quot;:{&quot;enabled&quot;:&quot;true&quot;},&quot;block&quot;:{&quot;moveOffset&quot;:20,&quot;speed&quot;:400,&quot;delay&quot;:200},&quot;width&quot;:&quot;100%&quot;,&quot;height&quot;:533,&quot;autoScaleSlider&quot;:&quot;true&quot;,&quot;autoScaleSliderHeight&quot;:533,&quot;imageScalePadding&quot;:0,&quot;arrowsNavAutoHide&quot;:&quot;false&quot;,&quot;globalCaption&quot;:&quot;true&quot;}'>\n<div class=\"rsContent\">\n  <img decoding=\"async\" class=\"rsImg\" src=\"https:\/\/www.santjosep.net\/wp-content\/uploads\/2015\/01\/IMG_2498-1024x663.jpg\" data-rsBigImg=\"https:\/\/www.santjosep.net\/wp-content\/uploads\/2015\/01\/IMG_2498.jpg\" alt=\"Carne picada preparada para sazonar\"\/>\n  \n  \n  \n<\/div>\n<div class=\"rsContent\">\n  <img decoding=\"async\" class=\"rsImg\" src=\"https:\/\/www.santjosep.net\/wp-content\/uploads\/2015\/01\/IMG_2493-1024x682.jpg\" data-rsBigImg=\"https:\/\/www.santjosep.net\/wp-content\/uploads\/2015\/01\/IMG_2493.jpg\" alt=\"\"\/>\n  \n  \n  \n<\/div>\n<div class=\"rsContent\">\n  <img decoding=\"async\" class=\"rsImg\" src=\"https:\/\/www.santjosep.net\/wp-content\/uploads\/2015\/01\/IMG_0299-1024x682.jpg\" data-rsBigImg=\"https:\/\/www.santjosep.net\/wp-content\/uploads\/2015\/01\/IMG_0299.jpg\" alt=\"Una de los principales sazonados de la sobrasada es el piment\u00f3n\"\/>\n  \n  \n  \n<\/div>\n<div class=\"rsContent\">\n  <img decoding=\"async\" class=\"rsImg\" src=\"https:\/\/www.santjosep.net\/wp-content\/uploads\/2015\/01\/IMG_0338-1024x692.jpg\" data-rsBigImg=\"https:\/\/www.santjosep.net\/wp-content\/uploads\/2015\/01\/IMG_0338.jpg\" alt=\"\"\/>\n  \n  \n  \n<\/div>\n<div class=\"rsContent\">\n  <img decoding=\"async\" class=\"rsImg\" src=\"https:\/\/www.santjosep.net\/wp-content\/uploads\/2015\/01\/IMG_2501-1024x682.jpg\" data-rsBigImg=\"https:\/\/www.santjosep.net\/wp-content\/uploads\/2015\/01\/IMG_2501.jpg\" alt=\"Prepar\u00e1ndose para pastar\"\/>\n  \n  \n  \n<\/div>\n<div class=\"rsContent\">\n  <img decoding=\"async\" class=\"rsImg\" src=\"https:\/\/www.santjosep.net\/wp-content\/uploads\/2015\/01\/IMG_0346-1024x682.jpg\" data-rsBigImg=\"https:\/\/www.santjosep.net\/wp-content\/uploads\/2015\/01\/IMG_0346.jpg\" alt=\"\"\/>\n  \n  \n  \n<\/div>\n<div class=\"rsContent\">\n  <img decoding=\"async\" class=\"rsImg\" src=\"https:\/\/www.santjosep.net\/wp-content\/uploads\/2015\/01\/IMG_2521-1024x682.jpg\" data-rsBigImg=\"https:\/\/www.santjosep.net\/wp-content\/uploads\/2015\/01\/IMG_2521.jpg\" alt=\"\"\/>\n  \n  \n  \n<\/div>\n<div class=\"rsContent\">\n  <img decoding=\"async\" class=\"rsImg\" src=\"https:\/\/www.santjosep.net\/wp-content\/uploads\/2015\/01\/IMG_2564-1024x682.jpg\" data-rsBigImg=\"https:\/\/www.santjosep.net\/wp-content\/uploads\/2015\/01\/IMG_2564.jpg\" alt=\"\"\/>\n  \n  \n  \n<\/div>\n<div class=\"rsContent\">\n  <img decoding=\"async\" class=\"rsImg\" src=\"https:\/\/www.santjosep.net\/wp-content\/uploads\/2015\/01\/IMG_0374-682x1024.jpg\" data-rsBigImg=\"https:\/\/www.santjosep.net\/wp-content\/uploads\/2015\/01\/IMG_0374.jpg\" alt=\"Una vez preparada la masa se comienza a embutir la sobrasada y la butifarra\"\/>\n  \n  \n  \n<\/div>\n<div class=\"rsContent\">\n  <img decoding=\"async\" class=\"rsImg\" src=\"https:\/\/www.santjosep.net\/wp-content\/uploads\/2015\/01\/IMG_0406-1024x682.jpg\" data-rsBigImg=\"https:\/\/www.santjosep.net\/wp-content\/uploads\/2015\/01\/IMG_0406.jpg\" alt=\"\"\/>\n  \n  \n  \n<\/div>\n<div class=\"rsContent\">\n  <img decoding=\"async\" class=\"rsImg\" src=\"https:\/\/www.santjosep.net\/wp-content\/uploads\/2015\/01\/IMG_0371-1024x682.jpg\" data-rsBigImg=\"https:\/\/www.santjosep.net\/wp-content\/uploads\/2015\/01\/IMG_0371.jpg\" alt=\"\"\/>\n  \n  \n  \n<\/div>\n<div class=\"rsContent\">\n  <img decoding=\"async\" class=\"rsImg\" src=\"https:\/\/www.santjosep.net\/wp-content\/uploads\/2015\/01\/IMG_0433-1024x682.jpg\" data-rsBigImg=\"https:\/\/www.santjosep.net\/wp-content\/uploads\/2015\/01\/IMG_0433.jpg\" alt=\"Las tripas se atan para cerrarlas y adem\u00e1s poder colgarlas\"\/>\n  \n  \n  \n<\/div>\n<div class=\"rsContent\">\n  <img decoding=\"async\" class=\"rsImg\" src=\"https:\/\/www.santjosep.net\/wp-content\/uploads\/2015\/01\/IMG_2244-1024x682.jpg\" data-rsBigImg=\"https:\/\/www.santjosep.net\/wp-content\/uploads\/2015\/01\/IMG_2244.jpg\" alt=\"\"\/>\n  \n  \n  \n<\/div>\n<div class=\"rsContent\">\n  <img decoding=\"async\" class=\"rsImg\" src=\"https:\/\/www.santjosep.net\/wp-content\/uploads\/2015\/01\/IMG_0426-682x1024.jpg\" data-rsBigImg=\"https:\/\/www.santjosep.net\/wp-content\/uploads\/2015\/01\/IMG_0426.jpg\" alt=\"\"\/>\n  \n  \n  \n<\/div>\n<div class=\"rsContent\">\n  <img decoding=\"async\" class=\"rsImg\" src=\"https:\/\/www.santjosep.net\/wp-content\/uploads\/2015\/01\/IMG_0435-1024x682.jpg\" data-rsBigImg=\"https:\/\/www.santjosep.net\/wp-content\/uploads\/2015\/01\/IMG_0435.jpg\" alt=\"Butifarras listas para su cocci\u00f3n\"\/>\n  \n  \n  \n<\/div>\n<div class=\"rsContent\">\n  <img decoding=\"async\" class=\"rsImg\" src=\"https:\/\/www.santjosep.net\/wp-content\/uploads\/2015\/01\/IMG_2257-1024x682.jpg\" data-rsBigImg=\"https:\/\/www.santjosep.net\/wp-content\/uploads\/2015\/01\/IMG_2257.jpg\" alt=\"Hirviendo las butifarras\"\/>\n  \n  \n  \n<\/div>\n<div class=\"rsContent\">\n  <img decoding=\"async\" class=\"rsImg\" src=\"https:\/\/www.santjosep.net\/wp-content\/uploads\/2015\/01\/IMG_2258-1024x682.jpg\" data-rsBigImg=\"https:\/\/www.santjosep.net\/wp-content\/uploads\/2015\/01\/IMG_2258.jpg\" alt=\"El tocino se sala para guardarlo durante todo el invierno\"\/>\n  \n  \n  \n<\/div>\n<div class=\"rsContent\">\n  <img decoding=\"async\" class=\"rsImg\" src=\"https:\/\/www.santjosep.net\/wp-content\/uploads\/2015\/01\/IMG_2260-1024x769.jpg\" data-rsBigImg=\"https:\/\/www.santjosep.net\/wp-content\/uploads\/2015\/01\/IMG_2260.jpg\" alt=\"Butifarra\"\/>\n  \n  \n  \n<\/div>\n\n<\/div>\n\n<p>[su_row] \u00a0 \u00a0[\/su_row]<\/p>\n<p>Els homes tamb\u00e9 duen a terme la dif\u00edcil tasca de pastar la carn que farcir\u00e0 les sobrassades: piquen la carn i la mesclen dins un cubell (un gibrell) amb sal \u00a0i una mescla d\u2019esp\u00e8cies, a base de pebre blanc, negre i vermell dol\u00e7 i picant, que li donar\u00e0 aquell color tan caracter\u00edstic. En alguns casos hi afegeixen una mica de clavell i nou moscada per a elaborar aquest embotit. Cada casa t\u00e9 el seu propi gust a l\u2019hora de fer sobrassades, \u00e9s per aix\u00f2 que es fa el \u2018\u2019tast\u2019\u2019, que determinar\u00e0 si la carn est\u00e0 ben pastada i especiada per a ser embotida. Si el gust agrada a tothom, es comen\u00e7a amb la fase d\u2019embotir, en la qual les dones tamb\u00e9 participen.<\/p>\n<p>Un cop elaborades totes les sobrassades i botifarres, aquestes es nuen i es pengen a una gran perxa a les bigues de la casa perqu\u00e8 curin. Faran falta dues setmanes per poder tastar les primeres sobrassades mentre que la botifarra, que s\u2019ha bullit perqu\u00e8 cont\u00e9 sang, pot ser tastada aquell mateix dia.<\/p>\n<div id=\"new-royalslider-20\" class=\"royalSlider new-royalslider-20 rsDefaultInv rs-default-template\" style=\"width:100%;height:533px;;\" data-rs-options='{&quot;template&quot;:&quot;default&quot;,&quot;image_generation&quot;:{&quot;imageWidth&quot;:&quot;&quot;,&quot;imageHeight&quot;:&quot;&quot;,&quot;thumbImageWidth&quot;:&quot;&quot;,&quot;thumbImageHeight&quot;:&quot;&quot;},&quot;thumbs&quot;:{&quot;thumbWidth&quot;:96,&quot;thumbHeight&quot;:72},&quot;autoPlay&quot;:{&quot;delay&quot;:5000},&quot;fullscreen&quot;:{&quot;enabled&quot;:&quot;true&quot;},&quot;block&quot;:{&quot;moveOffset&quot;:20,&quot;speed&quot;:400,&quot;delay&quot;:200},&quot;width&quot;:&quot;100%&quot;,&quot;height&quot;:533,&quot;autoScaleSlider&quot;:&quot;true&quot;,&quot;autoScaleSliderHeight&quot;:533,&quot;imageScalePadding&quot;:0,&quot;arrowsNavAutoHide&quot;:&quot;false&quot;}'>\n<div class=\"rsContent\">\n  <img decoding=\"async\" class=\"rsImg\" src=\"https:\/\/www.santjosep.net\/wp-content\/uploads\/2015\/01\/sobrasada_IMG_0997-Editar-1024x682.jpg\" data-rsBigImg=\"https:\/\/www.santjosep.net\/wp-content\/uploads\/2015\/01\/sobrasada_IMG_0997-Editar.jpg\" alt=\"sobrasada_IMG_0997-Editar\"\/>\n  \n  \n  \n<\/div>\n\n<\/div>\n\n<p>[su_row] \u00a0 \u00a0[\/su_row]<\/p>\n<p>Quan ja s\u2019han acabat totes les feines \u00e9s quan comen\u00e7a la vertadera festa, la gent es reuneix al voltant de la taula i es mengen junts el que s\u2019ha anat preparant durant tot el dia. Els plats protagonistes d\u2019un dia com aquest \u00e9s l\u2019arr\u00f2s de matances i la frita de matances. S\u00f3n plats abundants, t\u00edpics de la <strong>gastronomia eivissenca<\/strong>, que recompensen tota la feina duta a terme durant tot el dia. Com a colof\u00f3 final, es segueix la celebraci\u00f3 amb m\u00fasica i jocs tradicionals, ja que no hem d\u2019oblidar que es tracta d\u2019un dia de reuni\u00f3 familiar&#8230; a m\u00e9s de treballar, tamb\u00e9 toca fer festa!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>\u2018\u2019Sa matan\u00e7a\u2019\u2019, nom amb el que popularment es coneix l\u2019acci\u00f3 del sacrifici del porc per al seu aprofitament alimentari, \u00e9s una tradici\u00f3 centen\u00e0ria que es celebra cada any a les cases eivissenques. D\u2019aquesta matan\u00e7a sortien sobrassades, botifarres, cansalada&#8230; que servien [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":13025,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"inline_featured_image":false,"footnotes":""},"categories":[210],"tags":[],"class_list":["post-13024","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-pobles-ca"],"acf":[],"geo":null,"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v25.7 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>La matan\u00e7a del porc a Eivissa - Santjosep.net<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.santjosep.net\/ca\/la-matanca-del-porc-a-eivissa\/\" \/>\n<meta property=\"og:locale\" content=\"ca_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"La matan\u00e7a del porc a Eivissa - Santjosep.net\" \/>\n<meta property=\"og:description\" content=\"\u2018\u2019Sa matan\u00e7a\u2019\u2019, nom amb el que popularment es coneix l\u2019acci\u00f3 del sacrifici del porc per al seu aprofitament alimentari, \u00e9s una tradici\u00f3 centen\u00e0ria que es celebra cada any a les cases eivissenques. 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