Warning Graphic Content: How to Slaughter & Butcher a Pig in the Balkans
Raw, unedited footage that shows the slaughter and butchering of a pig. The pig is dragged out on a metal jaw leash and then quickly stunned with the blow of a hammer. The throat is slit and the gushing blood is collected in a plastic container. After death the pig is placed on chains in a barrel trough. Scaulding hot water is poured over the body and the chains are used to turn over the body. A metal cone is used to scrape away the body hair, followed by knife and butane gas burner. The inside of the ears and eyes are cut out and removed. A meat hook is used to remove the toenails of the trotters. The body is scrubbed and hosed down and then lifted by a tractor for final butchering. The insides are carefully removed so as to not pierce and contaminate the carcass. A meat saw is used to cut the body straight down the middle from anus to mouth. A long handled hand axe is used to crack through the final vertebrae and skull. The carcass is cut up into smaller portions, which are then weighed and loaded into a large plastic tub. The customer pays per kg and signs a form. Traditionally fattened pigs are slaughtered by villagers in the cooler months of Autumn to supply meat through Winter until early Spring.