Sausages and "Sobrasada" (pig meat chopped and mixed with spices) are hung to be cured during an annual slaughter day near the village of Alaro, on the Spanish Balearic island of Mallorca December 5, 2011. Families throughout Spain traditionally carry out proper slaughtering and quartering before a process of salting, drying and curing, resulting in several stable meat products with exceptional sensory and nutritional qualities. REUTERS/Enrique Calvo (SPAIN - Tags: FOOD SOCIETY)