Ibiza photographer Geoff Fenney shares his Matanza experience in Ibiza with us via a series of vibrant, graphic images depicting the dying Mediterranean tradition of slaughtering pigs, with the aim of making Sobrasada and Butifarra (local sausages). 'I’d been warned that the process was quite brutal and that the noise would haunt me for a fair while,' says Geoff. 'With these words of wisdom ringing in my head, I set off early one crisp November morning to a rural farm in the Ibiza hills to see for myself the traditional method that has been passed down through hundreds of generations.'

For a true Matanza to take place the pig is killed via an incision to the jugular, the blood being a vital part of the process as it's mixed into the final product. Once dead, a blow torch is then used to remove the hair from the pig before it is scrubbed clean and taken to the farmhouse to be butchered, with all the meat minced (even the intestines are used for sausage skins!) and turned into a local delicacy.

Geoff says this is a tradition that is slowly dying out amongst Ibicencos, partly due to the sensitive subject nature and partly due to the younger generations desire to head to the mainland for careers rather than carrying on in their farms at home. 'I feel privileged to have been invited to document this before it’s too late,' he says. 'I can’t thank the family on this farm enough for their kindness and generosity in letting me do so.'