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Originally posted by zeitghost View PostI'm not sure that the pig was altogether pleased about the concept.
So while the pig probably wouldn't have been keen if it had been fully informed of what was going on, the slaughterhouse will have taken steps to ensure it didn't get upset about it; rather like Pierrepoint priding himself on being able to bind the hands of the prisoner, put the hood on, get the noose round their neck, and trigger the drop all in a matter of seconds.Comment
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Originally posted by NickFitz View PostA friend of mine once wrote software for a weighing system at a pig slaughterhouse - it weighed each carcass after it had been eviscerated. When the pigs are delivered they're kept in a pen where people with hoses spray warm water over them, because that keeps them relaxed and happy. If they're nervous or stressed, they produce adrenalin, and it adversely affects the flavour of the meat.
So while the pig probably wouldn't have been keen if it had been fully informed of what was going on, the slaughterhouse will have taken steps to ensure it didn't get upset about it; rather like Pierrepoint priding himself on being able to bind the hands of the prisoner, put the hood on, get the noose round their neck, and trigger the drop all in a matter of seconds.Comment
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Always forgive your enemies; nothing annoys them so much.Comment
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Originally posted by covbob View PostThat's one of the most interesting posts I've read here for a while. Thanks you!Always forgive your enemies; nothing annoys them so much.Comment
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Originally posted by covbob View PostThat's one of the most interesting posts I've read here for a while. Thanks you!Comment
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God, the amount of background check palaver this lot are sending me, I should be billing them for this afternoonComment
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It's not that long ago that people used to keep pigs locally.
And they used to get slaughtered extremely locally.
As in hanging up by the back feet on a construction of iron pipes in my back garden.
The keeping of pigs was made illegal some time in the 1960s IIRC.Comment
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