The "matança" was (and still is in some areas) a very important event in Mallorca. The whole family, and even the whole village, gathered to slaughter a pig and eat together those perishable bits which could not be cured or salted. The frit malloquí was a dish usually made in this occasion.
The traditional recipe contains potatoes, onions, tomatoes, peppers, garlic, olive oil, herbs and spices (mostly cinnamon, clover, chillies, pepper and bay leaf) which are fried with liver, blood, lungs, etc. Variations include offal from lamb or goat, as well as other meat cuts or fish.
Its origins can be traced back to the medieval Jewish community on the island, the Sephardi, because of its similarities with Arabic and Jewish-Sephardi cuisine, and it is already mentioned in a 14th-century manuscript.
There are local specialities such as the "Frit de rates" with game, "Frit de sang" made with blood and typically from the Serra de Tramuntana or "Frit variat" with lots of different ingredients.