Vegetarian Starter Kit // Meet Your Meat

What Happens to Pigs?

Pig flesh is popular in India; there are regions where it is eaten almost every day. In the Western part of India, pigs are killed in backyard farms. Families raise pigs for meat to eat themselves as well as to sell to local meat shops. Before slaughter, the pigs are deprived of water and food, which makes them easier to catch because it weakens them and makes them desperate for water. When the thirsty pigs come for a drink, they are caught, tied up and then carried upside-down on a wooden rod. They are killed by having an iron rod rammed straight into their hearts. It often takes many thrusts into the chest – the slaughterers often miss the heart and instead break ribs or puncture other organs – before the terrified pig finally loses consciousness.

In the Eastern regions of India, pigs are killed by ramming iron rods through their throats because locals believe that the meat stays fresh longer when the pigs are killed this way. The pigs struggle and try to cry out in pain as the rod is forced deeper and deeper down their throat. It is a slow, painful death, especially because the slaughterers often ram the rod several times.

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