In former times of austerity La Matanza was a date of vital importance for thousands of families around Spain. The pig assured them until the following year with Iberian ham, morcilla and local sausage. Today “La Matanza” is more a tradition that brings together the family and friends. They shout at, and laugh with, each other, while throwing down a fair share of anise and local acorn liquor. They start the morning with churros and chocolate, continue during the day with matured Serena cheese, chorizo, and finish off La Matanza eating Las Migas, a local dish consisting of dried fried bread with tones of garlic and olive oil. It is served at the table in a giant frying pan and enjoyed to the rhythm of “take a spoonful and step back” to make room for the next.