February 15 and 16 Annual Matanza fresh pork festival in Alhama de Murcia

A chance to taste freshly prepared pork meat products made in the traditional way

The annual Matanza (or pig killing and pork eating event) is taking place in Alhama de Murcia on February 15 and 16 after returning to the calendar after a four-year absence due to the coronavirus pandemic last year. 

This is a great chance for expats to learn more about how the traditional meat products of the region are made, as well as sample them (of course!). Although the matanza traditionally begins with the killing and bleeding of a pig (or various pigs), in this case the slaughter is carried out beforehand in a commercial abattoir, sparing the more squeamish visitors an experience which could otherwise put them off their food!

Throughout the weekend a marquee will be in place in the Parque de La Cubana, hosting the tasting of products, displays, workshops and other activities, and there is usually musical entertainment on offer as well.

It is probably fair to say that as modern-day city dwellers from a country in which meat is "processed " for our consumption, the British are used to the idea that meat and meat products are sold ready-processed and sanitised in our supermarkets, and never pause to consider how it reaches the supermarket shelves. But in the Region of Murcia meat is viewed almost with reverence: an animal is not a bland piece of meat in a supermarket packet, it represents many months of work and care to bring it to the table, and a great deal of work and skill to convert a pig into food for the months ahead.

In the past rural families would rear and grow their own food, and the annual matanza was the day on which the family pig was killed and the work undertaken to convert it into products which could be stored and eaten over a period of months.

Processing a pig is a skilled and labour-intensive job as not a scrap of the animal is wasted, every tiny part processed into sausages or cured: "the only part of a pig which can’t be eaten is its squeak", as the saying has it.

The process traditionally involves several people, and in days gone by either skilled professionals were called in to do the job or the entire family gathered to do the work together. This evolved into an annual celebration, with food and drink the centre of the occasion.

The program of events scheduled over the weekend in Alhama includes the following:

Saturday February 15

9.30: The marquee opens in Parque de La Cubana and at 10.00 work begins to slice up the carcasses. The products then prepared include morcillas and salchichas, which are to be fried in pans.

10.30: The opening of the exhibition “La Fiesta de la Matanza en Alhama”, a retrospective over the first ten years of this event.

10.45: Music and traditional dancing by the Cantores de Alhama.

11.30: Music and traditional dancing by the Cuadrilla de El Berro.

11.55: Work begins to prepare a large paella containing meat from the matanza, the head chef being Victoria Andreo, who won the paella prize during the Los Mayos festivities in Alhama in 2019.

12.30: Free tasting of morcillas and sausages.

13.00: Music and traditional dancing from the Cuadrilla de La Costera..

14.00: The “Manita Dorada” award for collaborating in and promoting the Matanza is given to Manuel Gambín. 

14.15: A chance to taste fresh "magra con tomate".

14.30: The giant paella is distributed among attendees.

17.20: Tasting of sobrasada.

18.15: Work starts on preparing “migas con tropezones” containing meat from the matanza.

18.50: Music from La Edad de Oro.

19.05: Tasting of “morcón” sausage and sobrasada.

19.30: Music from Finos..20.15: The migas are handed out among attendees.

Sunday February 16

8.00: Work begins to prepare a giant “olla fresca” stew dish.

10.00 and 11.30: Children’s workshops to prepare sausages: Registration is open at the Concejalía de Festejos in the Casa de Cultura in Alhama: further information from the tourist office (telephone 968 633512).

10.30: Professional ham slicer David García demonstrates his skill and prepares rations for tasting.

11.45: Traditional music and dancing begins.

12.40: Tasting of a range of products.

14.15: The Olla Fresca is ready to eat!

14.30: A tradition dessert of paparajotes (sweet battered lemon leaves).

For more local events, news and visiting information go to the home page of Alhama Today.