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Cute Pig Pictures Biography
Pig slaughter is the work of slaughtering domestic pigs which is both a common economic activity as well as a traditional feast in some European countries.Pig slaughter is a necessary activity 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 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.
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 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.[1][2]
Before slaughter, pigs are first rendered unconscious using one of the following means: stunning using electric current applied with electrodes, or stunning using captive bolt pistol, or inhalation of CO2. They are then hoisted on a rail, after which they are exsanguinated, usually via the carotid artery and the jugular vein. 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.
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 remains 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.[3][4][5]
[edit]European tradition
The process of making a sausage in a traditional Hungarian household
Pig slaughter is a tradition known in numerous European countries: Croatia (see below), Serbia (see below), Hungary (disznóvágás), Poland (świniobicie), the Czech Republic (zabijačka), Slovakia (zabíjačka), Greece, Italy (maialata), Moldova, Romania (tăiatul porcului, Ignat), Slovenia (koline), Portugal (matança), Spain (matanza), Ukraine and others.
The family hog pens have also existed in the United States on small family farms up to and including the early 1900s, but in modern times it's practically obsolete.
[edit]Traditional autumn activity
The slaughter traditionally takes place in the autumn and early winter, and the timing has several practical considerations.[6] 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.[7] 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.[7] 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,[7] large quantities of boiling water, large wooden barrels for storing meat, pots, sharp knives,[7] and in modern times also artificial intestines (hoses for various sausages).
Historically, butchering was a trade passed from father to son.[7] Today the initial slaughter is normally performed by a professional butcher.[6] After that, the meat is butchered by laymen, and the process is accompanied by various local rituals.[7]
[edit]Act of slaughter and the butchering of carcass
Stirring of blood in order to prevent its coagulation. Collected blood will be further used. (Moravia, Czech republic)
Traditionally, the pig is slaughtered with a knife and then put in a wooden or a metal trough and showered with boiling water to remove the hair. The pig is then removed from the trough and any remaining hair is removed with a knife or a razor,[7] and then it is again washed with boiling water.
Today, the animal is rendered unconscious by electrical or carbon dioxide stunning and then immediately bled by cutting the throat.[6] For quality reasons, mechanical means of stunning such as a captive bolt pistol are not recommended.[6][8]
Then, the pig's intestines are removed. These days, the pig can also be obtained as a half (Croatian: polovica or polutka), without intestines or blood.
In modern times, because of the danger of Trichinosis, people in some countries are required to have critical parts of the fresh meat tested by a veterinarian before any further contact with potentially infected meat.[9]
Very sharp knives and a cleaver are required for butchering. The carcass is cut into hams, shoulders, bacon sides, pork bellys, ham hocks, loins, pork chops, and other cuts of lesser importance.
[edit]Processing of animal parts
After it's 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.[6] 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.[6]
The bulk of the fat is cut into small pieces. Some of it is fried to produce cracklings. Lard is made by rendering - heating fragments of fat in a large iron pot over a fire until it is reduced to simmering grease which congeals when cooled.[6] Lard is then stored in lard tins with tin covers. The typical tins in the US are five gallons.
The intestines are stripped by drawing them through a clenched fist. They are then washed, cut into short pieces, and fried to make chitlins.
The various "leftovers" are put into various forms of headcheese jelly, etc. Most parts of the pig are used in this traditional process, even parts of the skin that would normally be thrown away are preserved to be cooked with beans.
The smoke house is essential for the preservation and long term storage of hams, shoulders, bacon sides, and pork bellies. The meat is hung on racks and hooks in the smokehouse; and later smoked. Fragrant hardwood, such as hickory, beech, or cherry is allowed to smolder slowly in a pit below the hanging meat. This gives added flavor and color to the meat as well as serving to dry cure the pork.
Cute Pig Pictures Biography
Pig slaughter is the work of slaughtering domestic pigs which is both a common economic activity as well as a traditional feast in some European countries.Pig slaughter is a necessary activity 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 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.
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 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.[1][2]
Before slaughter, pigs are first rendered unconscious using one of the following means: stunning using electric current applied with electrodes, or stunning using captive bolt pistol, or inhalation of CO2. They are then hoisted on a rail, after which they are exsanguinated, usually via the carotid artery and the jugular vein. 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.
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 remains 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.[3][4][5]
[edit]European tradition
The process of making a sausage in a traditional Hungarian household
Pig slaughter is a tradition known in numerous European countries: Croatia (see below), Serbia (see below), Hungary (disznóvágás), Poland (świniobicie), the Czech Republic (zabijačka), Slovakia (zabíjačka), Greece, Italy (maialata), Moldova, Romania (tăiatul porcului, Ignat), Slovenia (koline), Portugal (matança), Spain (matanza), Ukraine and others.
The family hog pens have also existed in the United States on small family farms up to and including the early 1900s, but in modern times it's practically obsolete.
[edit]Traditional autumn activity
The slaughter traditionally takes place in the autumn and early winter, and the timing has several practical considerations.[6] 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.[7] 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.[7] 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,[7] large quantities of boiling water, large wooden barrels for storing meat, pots, sharp knives,[7] and in modern times also artificial intestines (hoses for various sausages).
Historically, butchering was a trade passed from father to son.[7] Today the initial slaughter is normally performed by a professional butcher.[6] After that, the meat is butchered by laymen, and the process is accompanied by various local rituals.[7]
[edit]Act of slaughter and the butchering of carcass
Stirring of blood in order to prevent its coagulation. Collected blood will be further used. (Moravia, Czech republic)
Traditionally, the pig is slaughtered with a knife and then put in a wooden or a metal trough and showered with boiling water to remove the hair. The pig is then removed from the trough and any remaining hair is removed with a knife or a razor,[7] and then it is again washed with boiling water.
Today, the animal is rendered unconscious by electrical or carbon dioxide stunning and then immediately bled by cutting the throat.[6] For quality reasons, mechanical means of stunning such as a captive bolt pistol are not recommended.[6][8]
Then, the pig's intestines are removed. These days, the pig can also be obtained as a half (Croatian: polovica or polutka), without intestines or blood.
In modern times, because of the danger of Trichinosis, people in some countries are required to have critical parts of the fresh meat tested by a veterinarian before any further contact with potentially infected meat.[9]
Very sharp knives and a cleaver are required for butchering. The carcass is cut into hams, shoulders, bacon sides, pork bellys, ham hocks, loins, pork chops, and other cuts of lesser importance.
[edit]Processing of animal parts
After it's 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.[6] 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.[6]
The bulk of the fat is cut into small pieces. Some of it is fried to produce cracklings. Lard is made by rendering - heating fragments of fat in a large iron pot over a fire until it is reduced to simmering grease which congeals when cooled.[6] Lard is then stored in lard tins with tin covers. The typical tins in the US are five gallons.
The intestines are stripped by drawing them through a clenched fist. They are then washed, cut into short pieces, and fried to make chitlins.
The various "leftovers" are put into various forms of headcheese jelly, etc. Most parts of the pig are used in this traditional process, even parts of the skin that would normally be thrown away are preserved to be cooked with beans.
The smoke house is essential for the preservation and long term storage of hams, shoulders, bacon sides, and pork bellies. The meat is hung on racks and hooks in the smokehouse; and later smoked. Fragrant hardwood, such as hickory, beech, or cherry is allowed to smolder slowly in a pit below the hanging meat. This gives added flavor and color to the meat as well as serving to dry cure the pork.
Cute Pig Pictures Biography
Cute Pig Pictures Biography
Cute Pig Pictures Biography
Cute Pig Pictures Biography
Cute Pig Pictures Biography
Cute Pig Pictures Biography
Cute Pig Pictures Biography
Cute Pig Pictures Biography
Cute Pig Pictures Biography
Cute Pig Pictures Biography
Cute Pig Pictures Biography
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