Pig butchering

Involving several steps, pig butchering, also known as slaughter, starts with the transportation of pigs to the abattoir. This is followed by a resting period known as lairage, before the pigs are moved to stunning, a process that renders them unconscious. Post stunning, the pigs are shackled and exsanguination, or bloodletting, is performed. The final steps include dressing, which involves removing the hide, internal organs, and feet, and chilling the carcasses to preserve the meat.