My sister in law is married to a Mallorcan and lived on the island for quite a number of years. There was family pig that was raised and killed annually. It was a big family event when most of the bits were turned into salami and the like. But there were some things, like liver that needed to be cooked and eaten that d ay (or next). The classic preparation is a fry-up of the liver, potatoes, onion and peppers, flavoured with fennel. It’s a dish you come across regualrly on restaurant menus where it’s usually called by its Spanish name - Frito Mallorquin. In the local dialect of Catalan, it’s know as frit de matances - slaughter fry.
We went for dinner one night, where Pedro’s mother had cooked frito for us as a special treat. But there was something horribly chewy in it. Obviousl we had to smile and get on with swallowing it. Asked the sister in law later what it was - the lungs.
