12. Pig slaughter

Pig slaughter is an activity necessary to obtain pig meat (pork). It regularly happens as part of traditional and intensive pig farming.

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 pigs 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.

Processing of animal parts

After it is cut into pieces, the meat from the animal is then processed further into edible products.

The buttocks are salted and pressed in order to eventually produce ham. The ribcage meat is salted and smoked in order to get bacon. Salt is rubbed thoroughly into each piece of meat and all surfaces are covered. Some formulas also include lots of black pepper. The bulk of the meat is cut and ground to produce various sausages, which are traditionally wrapped into the intestines of various sizes.