WARNING: Some readers might find the following photos offensive. This is the third in a three-part series on the lives and deaths of Asian pigs. Read about a Cambodian pig slaughter in The Faster Times. In much of Asia, butchery is a mundane duty, and the average villager knows precisely the origins of his dinner. This pig was killed for a celebration, a special event. The slaughter took just a few moments, swift and as careful as could be, given the setting and circumstances. Not a single part would go to waste.
As I noted in The Faster Times, I wrote this piece because I eat pig and I want to know, exactly, the steps that lead from field to plate. I realize many readers might find this offensive (even an ad for a Memorial Day sale on grass-fed ground beef at my local co-op drew criticism from vegetarians). But the bottom line remains: much of the world eats meat. Yet not everyone has the chance to see just how an animal becomes food.