Black pigs, sobrasada and the Mallorca tourists never see

Draft. This piece will go to Porreres, in the middle of Mallorca, to meet Xisca and Biel Oliver and the black pigs they raise among the carob trees and holm oaks.

It will explain what makes black pig sobrasada different and how to eat it: warmed through on bread, or with a little honey.

It will close with the inland island the tourists do not see: the almond fields, the dry-stone walls and the people still working them.