Pig slaughter is the work of slaughtering domestic pigs to obtain pig meat (pork). It regularly happens as part of traditional and intensive pig farming, which is both a common economic activity as well as a traditional feast in some European and Asian countries.
Agriculture Pigs are slaughtered at different ages. Generally they can be divided into piglets, which are 1.5 to 3 months old; the fattening pigs, intended for pork and bacon, which are 4 months to one year old; and finally the older pigs, such as sows (female pigs) and boars (uncastrated male pigs). The meat obtained from piglets is subdivided into more meaty or more fatty, determined by the thickness of bacon. Male hogs are usually castrated a month before slaughter. Their meat quality is determined on the mass of halves and the thickness of bacon on the back. The Humane Slaughter Association states that the transport of pigs to slaughter and all the other procedures and circumstances leading up to the actual act of stunning and killing the pig are, in modern times, often carefully arranged in order to avoid excessive suffering of animals, which both has a humane rationale as well as helping provide for a higher quality of meat. Animal rights groups have recorded images of pigs being transported to slaughter in cramped and unhygienic conditions. They state that the transportation does cause suffering, which has economic rationale. Research also confirms stunning of pigs in CO2 gas chambers in particular has animal welfare concerns, as the high concentrations of CO2 used are highly aversive to pigs. Typically, pigs are first rendered unconscious using one of the following means: stunning using electric current applied with electrodes, or stunning using captive bolt pistol, and inhalation of high concentration CO2, the last being the most common. In some cases a .22 pistol/rifle which is shot directly into the brain is used instead. The pigs are then exsanguinated, usually via the carotid artery and the jugular vein, often by hoisting them on a rail. After the blood is gone, the carcass is drenched in hot water in a device called a pig scalder which helps in the removal of hair, which is subsequently completed by using scissor-like devices and then if necessary with a torch. However, in many countries across the world, rendering the pig unconscious is not standard practice and exsanguination occurs whilst the pigs are fully conscious. The pig is then eviscerated, the head is usually removed, and the body is cut into two halves. The remaining halves are washed to remove any remaining blood, bacteria or remnants of bone, and then cooled down in order to help with the process of cutting and deboning. In the European Union, the Regulation (EC) of the European Parliament and of the Council No. 852/2004, 853/2004 and 854/2004 cover various aspects of hygiene of foodstuffs that includes pig slaughter.
European tradition
Pig slaughter is a tradition known in numerous EuropeEuropean countries and regions: Armenia (Խոզ մորթելը, Khoz mort’ely), in Albania, it is only traditional among Christians, Austria (Sautanz), Bulgaria (колене на прасе, kolene na prase), North Macedonia (колење на прасе, kolenje na prase), Croatia (kolinje), the Czech Republic (zabijačka), France (tue-cochon), Georgia (ღორის დაკვლა, ghoris dak’vla), Greece, Hungary (disznóvágás, disznótor or disznóölés), Italy (maialatura), Moldova, Montenegro (svinjokolj), Poland (świniobicie), Portugal (matança), Romania (tăiatul porcului, Ignat), Russia (Убой свиней, Uboy sviney) Serbia (svinjokolj), Slovakia (zabíjačka), Slovenia (koline), Spain (matanza), Ukraine, Corsica and others. Family hog pens have also existed in the United States on small family farms, but have become rare in recent decades.
Traditional autumn activity
The slaughter traditionally takes place in the autumn and early winter, and the timing has several practical considerations. It can start as soon as it gets cold, as the cold is required as a natural method of preserving the relatively large quantities of meat during the butchering. Yet, because people often do the work in the open, it is preferable that the temperatures aren't too much below freezing during this time, hence the slaughter rarely extends into winter. Also, slaughter activities typically need to produce results before the Christmas season, to provide for the festive cuisine. In the past, this was also the only time of the year when people could afford to eat larger amounts of meat. In modern times, almost any family in Europe that is so inclined can afford to slaughter, yet there is also an abundance of pre-processed meat in the shops, so the traditional method of slaughtering is becoming more and more of a folk custom rather than a necessity. The slaughter requires numerous preparations, including troughs, large quantities of boiling water, large wooden barrels for storing meat, pots, sharp knives, and in modern times also artificial intestines (hoses for various sausages). Historically, butchering was a trade passed from father to son. Today the initial slaughter is normally performed by a professional butcher. After that, the meat is butchered by laymen, and the process is accompanied by various local rituals.
Act of slaughter and the butchering of carcass
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