SHEARING IN SON MORAGUES
As every year, Shearing Day has arrived in Son Moragues, and the sheep parade ready to shed their thick winter coat. Few tasks are as satisfying for both the farmer and the animal itself, which in this case gets rid of almost three kilos of wool, enjoying a feeling of lightness and comfort. Moreover, it is an occasion that lends itself to being captured in photos and a perfect moment to gather the team and share a snack after a day of work.
A Respectful Process
Traditionally, shearing was a strenuous activity with little consideration for animal welfare. Sheep were immobilized by tying their legs to facilitate work with scissors and bumps and bruises were common. Nowadays, we strive to make this process as bearable as possible for everyone. We use electric machines instead of scissors, which allows for greater efficiency, safety, and mobility, enabling the shearing to be carried out in less time and without the need to immobilize the sheep.
The need to shear sheep derives from millennia of breeding and selection to obtain productive breeds. Modern sheep produce so much wool that, without shearing, they would be extremely uncomfortable in the summer months. A notable increase in vitality and well-being in the flocks can be observed after shearing.
Our Crossbred Sheep
In Son Moragues, we have about 160 crossbred sheep, a mix of Lacaune and Mallorcan breeds. The Lacaune variety, originating from southern France and famous for Roquefort cheese, is a large and resilient sheep, valued for both its milk and meat. The Mallorcan breed, endangered since the mid-20th century, is smaller and particularly adapted to the mountains, local vegetation, and abrupt temperature changes. This combination allows us to obtain very resilient, autonomous, and easy-to-handle sheep, which we appreciate both for their qualities as land custodians and for their productivity.
A Fundamental Role in Sustainable Agriculture
Historically in the Tramuntana, sheep have played a crucial role in maintaining the olive groves by eating the wild olive shoots that grow on the trunks of the ancient olive trees. If the sheep did not perform this "gardening" work of eating the shoots, these would grow uncontrollably and end up killing the productive trees, returning them to their original, non-productive state. The sheep keep the tree healthy, fertilize the soil, and provide meat and wool to the population. At Son Moragues, we work to revitalize these traditional methods, combining them with organic farming practices and regenerative techniques. We consider the sheep not only as allies in managing our olive groves but also as key pieces in the regeneration of native flora and fauna.
We understand our estate as an interdependent and circular ecosystem, taking advantage of every available resource. In the case of the approximately 250 sheep we share this estate with, their contribution is significant as, in addition to their role in ecosystem health, they produce meat and around half a ton of wool a year, which we use to produce a range of unique products like wool blankets. To see these and other products, you can check out the SONMO online shop.
