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etc.) are sharpened, cleaned and disinfected before use, and they should be kept in a clean place throughout the process, preferably in a clean toolbox around the butcher's belt. The location of the killing needs to be a clean concrete surface with a sewer canal, meaning that the space can be easily cleaned. The trough used should have a zinced surface which is easy to clean and disinfect; the wooden troughs absorb water and microorganisms which makes them unsuitable.
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have recorded images of pigs being transported to slaughter in cramped and unhygienic conditions. They state that the transportation does cause suffering, which has economic rationale. Research also confirms stunning of pigs in CO2 gas chambers in particular has animal welfare concerns, as the high
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has usually taken place during the winter months, when low temperatures make it easier to store fresh meat and meat products. Preparations for the event extended over a number of days and involved a variety of ceremonies. The event itself was accompanied by the making of traditional dishes such as
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activists regard the traditional slaughtering process as cruel and outdated. They also question if
European animal welfare and sanitary standards are really met, as there is not sufficient supervision available during the country-wide slaughter. Farmers are barely educated about the new standards
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The standard of hygiene long recommended by veterinarians has included various requirements for the people, tools and space used in the process. All people involved in the slaughter and butchering must be healthy, dressed with a hat, apron and boots, and clean hands. The tools (knives, axes, saws
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which helps in the removal of hair, which is subsequently completed by using scissor-like devices and then if necessary with a torch. However, in many countries across the world, rendering the pig unconscious is not standard practice and exsanguination occurs whilst the pigs are fully conscious.
174:
states that the 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, often carefully arranged in order to avoid excessive suffering of animals, which both has a humane rationale as well as
1877:"Zjištění, že se v Rumunsku zvířata před porážkou neomračují, vyvolalo na půdě evropských institucí hysterickou reakci. Staré členské státy začaly volat po celoevropské přísnější úpravě. Výsledkem je učebnicový příklad nesmyslné evropské legislativy ukrajující další kousek z národních tradic.“
851:
The entire duration of the slaughter can be as long as three days. Because people were traditionally stocking up on supplies before winter, it became customary to slaughter more than one pig, which increased the amount of time necessary for the meat to be processed. Some families visit their
963:
as such illegal, forcing all pig slaughter to be conducted in controlled, inspected facilities. The fears were unwarranted because new regulation focused on stopping distribution of unhealthy meat products on the open market, rather than the traditional process where meat is consumed within
1146:) was an essential part of the winter traditions from early medieval times. The pig slaughter was considered an important event in village society and an opportunity for families to get together. According to Katarína Nádaská of the Department of Ethnology and Cultural Anthropology at
929:, the women were in charge of a relatively menial tasks, such as waiting and cooking for the whole crew throughout the event, keeping the environment clean (washing and scrubbing), as well as the emptying the pigs' bowels in order to make them suitable for holding sausage meat.
480:
The slaughter traditionally takes place in the autumn and early winter, and the timing has several practical considerations. 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
485:. 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
940:
has published rules on sanitation requirements for animal slaughter since 1992, animal waste disposal rules since 2003, while regulations from 2005 also cover animal welfare in relation to slaughter. These rules track the relevant
European Union regulation.
848:, a state holiday fell on 29 November, with that and next day being non-working, so most slaughters were held on that occasion. In Croatian region Dalmatia, the pig-slaughter are traditionally done in period between Christmas and New Year's Eve.
649:– heating fragments of fat in a large iron pot over a fire until it is reduced to simmering grease which congeals when cooled. Lard is then stored in lard tins with tin covers. The typical tins in the US are five gallons. In some areas (mainly
924:
Men and women were traditionally assigned different jobs during the slaughter. It was commonly the men who were doing the actual slaughter, the larger part of butchering, and the grinding of meat. Because the society is traditionally
496:. 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
1024:, a special celebration held in the household where the slaughter had taken place. Invited guests, sometimes dressed in masks, would join in the feasting and drinking. In the past, the traditional pig slaughters usually ended on
1061:(collective farms) and it was easier for them to obtain the foodstuffs needed to fatten a pig. Since then pig raising and slaughtering has become less common in Czech villages and towns. It is also subject to regulation by the
1158:. There was a special magical importance attached to the date and farmers believed that the meat of a pig slaughtered on St. Thomas Day would last longer. A second traditional pig slaughtering period began around
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was a trade passed from father to son. Today the initial slaughter is normally performed by a professional butcher. After that, the meat is butchered by laymen, and the process is accompanied by various local
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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
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the animals are not paralyzed before slaughter provoked a hysterical reaction on the part of the
European institutions. The older member states have begun calling for more stringent European regulation."
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In the past there were a number of traditional customs associated with the pig slaughter. After the slaughter, the girls of the household would collect the bones and scatter them around the yard for
805:
is a widespread practice that involves pig slaughtering, processing, and butchery of pig meat, and is observed by rural families, usually in late autumn. The tradition is variously called "koline",
550:
Today, the animal is rendered unconscious by electrical or carbon dioxide stunning and then immediately bled by cutting the throat. For quality reasons, mechanical means of stunning such as a
622:. Salt is rubbed thoroughly into each piece of meat and all surfaces are covered. Some formulas also include much black pepper. The bulk of the meat is cut and ground to produce various
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1020:. After the slaughter, the young men of the village would visit neighbours and relatives bringing gifts of meat and fresh soup. The pig slaughter ended with what was called a
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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.
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are removed. The evisceration process is when the sexual, digestive and excretory organs are removed. These days, the pig can also be obtained as a half (Croatian:
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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.
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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
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and showered with hot water to remove the hair. The pig is then removed from the trough and any remaining hair is removed with a knife or a
202:, the last being the most common. In some cases a .22 pistol/rifle which is shot directly into the brain is used instead. The pigs are then
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The intestines are stripped by drawing them through a clenched fist. They are then washed, cut into short pieces, and fried to make
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purposes. They believed that when a dog snatched the first bone, the girl who had thrown the bone would be the first one to marry.
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is used, with meat being cut manually. Any grinding is done with relatively small manually operated, mechanical grinding machines.
234:, the head is usually removed, and the body is cut into two halves. The remaining halves are washed to remove any remaining blood,
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1045:) celebrations in many Czech towns and villages. However the domestic pig slaughter is a disappearing tradition. During the
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a month before slaughter. Their meat quality is determined on the mass of halves and the thickness of bacon on the back.
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The most vocal
Croatian animal rights organization "Animal Friends Croatia" advocates banning the entire practice.
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they have to apply to, as this information is solely available through a website from the
Ministry of Agriculture.
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The slaughter requires numerous preparations, including troughs, large quantities of boiling water, large wooden
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No. 852/2004, 853/2004 and 854/2004 cover various aspects of hygiene of foodstuffs that includes pig slaughter.
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1293:"Porter: Toronto Pig Save activists protest slaughter weekly at Quality Meat Packers abattoir | The Star"
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are not recommended although in some abattoirs they do use it and the pigs are stunned using 80 volts.
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In the past, this was also the only time of the year when people could afford to eat larger amounts of
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After it is cut into pieces, the meat from the animal is then processed further into edible products.
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or remnants of bone, and then cooled down in order to help with the process of cutting and deboning.
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relatives (often grandparents) and friends at that time of the year, in order to help. Also, little
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1371:"Review: Potential alternatives to high-concentration carbon dioxide stunning of pigs at slaughter"
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Typically, pigs are first rendered unconscious using one of the following means: stunning using
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1154:, the traditional period for pig slaughters usually started on 21 December, the feast day of
576:, people in some countries are required to have critical parts of the fresh meat tested by a
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Stirring of blood in order to prevent its coagulation. Collected blood will be further used.
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1972:(in Slovak). Generalkonsulat Slowakische Republik in Zürich. 7 January 2011. Archived from
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The traditional domestic pig slaughter was a favourite theme of the renowned Czech painter
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Traditionally, the pig is slaughtered with a knife and then put in a wooden or a metal
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In some countries traditional pig slaughter is a special event. Pig slaughter in the
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he is considered politically suspect. In 1968, Jiří Šebánek, a founder of the
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it was cheaper and people preferred to raise and slaughter pigs at home. Many
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household. Families check the meat for microbiological health and
Trichinella
837:=slaughter, n.). It is a custom specific to the parts of the countries in the
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Official controls on products of animal origin intended for human consumption
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The bulk of the fat is cut into small pieces. Some of it is fried to produce
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Pigs are slaughtered at different ages. Generally they can be divided into
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30:"Pig butchering" redirects here. For the cryptocurrency-related fraud, see
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1916:"Brněnská Husa na provázku uvede Havlovo Prase, Pražáci ho uvidí v Arše"
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626:, which are traditionally wrapped into the intestines of various sizes.
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1444:"Results of the 2022 FSA Slaughter Sector Survey in England and Wales"
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The process of making a sausage in a traditional
Hungarian household
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The buttocks are salted and pressed in order to eventually produce
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Karolyi, Danijel; Salajpal, Krešimir; Luković, Zoran (July 2010).
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on small family farms, but have become rare in recent decades.
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1532:[The revived tradition of the "Sautanz" (pig dance)].
959:, there were widespread fears that new legislation would make
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before any further contact with potentially infected meat.
603:, loins, pork chops, and other cuts of lesser importance.
1318:"22 Heartbreaking Photos From Pigs' Journey to Slaughter"
1722:[No ban, but there's still less pig slaughter].
618:. The ribcage meat is salted and smoked in order to get
281:), in Albania, it is only Traditional among Christians,
180:
concentrations of CO2 used are highly aversive to pigs.
1990:
1580:(4). Zagreb, Croatia: Zadružna štampa, d.d.: 222–230.
1272:(4). Zagreb, Croatia: Zadružna štampa, d.d.: 190–193.
921:
is customarily roasted the same day of the slaughter.
687:
The various "leftovers" are put into various forms of
587:
are required for butchering. The carcass is cut into
1678:(2). Zagreb, Croatia: Zadružna štampa, d.d.: 55–60.
903:
are also respected as parts of traditional cuisine.
883:
are well known as delicacies. Some of them, notably
2717:
2419:
2375:
2094:
1891:"Brno theatre stages previously unknown Havel play"
1859:"Brusel koriguje zabíjačky, musí je dělat odborník"
1750:(in Croatian). Europski dom Zagreb. 17 January 2011
112:). It regularly happens as part of traditional and
1369:Sindhøj, Mark; Lindahl, C; Bark, L (March 2021).
1099:by local villagers, with difficulty because as a
1970:"Zabíjačka bola v minulosti spoločenská udalosť"
1615:
979:, traditional part of the Czech national cuisine
914:is drunk by participants during the butchering.
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1611:
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1607:
1605:
1603:
1601:
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1264:[Facilities for slaughtering animals].
987:Prejt - boiled, ground and baked meat trimmings
829:. The names literally mean "pig-slaughtering" (
633:Schematic representation of the main pork cuts.
269:Pig slaughter is a tradition known in numerous
90:Peasants slaughtering a pig, by Flemish artist
2575:Butareba: The Story of a Man Turned into a Pig
1943:"3. díl Hospoda na mýtince a Domácí zabijačka"
1668:"Trichinellosis in the Imotska Krajina region"
547:, and then it is again washed with hot water.
527:Act of slaughter and the butchering of carcass
222:is drenched in hot water in a device called a
214:, often by hoisting them on a rail. After the
175:helping provide for a higher quality of meat.
2006:
1255:
1253:
1251:
1037:) still (as of 2011) take place in public at
8:
1720:"Nema zabrane, ali je svinjokolja sve manje"
891:. The non-meat products such as cracklings (
723:Illustration of medieval pig stunning, from
489:season, to provide for the festive cuisine.
124:feast in some European and Asian countries.
1964:
1962:
1960:
1530:"Die wiederbelebte Tradition des Sautanzes"
136:Pig we get from Arby’s in 1983. Photo by
2013:
1999:
1991:
572:In modern times, because of the danger of
1799:
1797:
1780:"Zabíjačkové karminy a rafinézní erotiky"
1073:, commented that: "The discovery that in
781:Learn how and when to remove this message
1806:"Zabijačky: česká tradice, která zaniká"
1773:
1771:
1769:
1767:
1765:
1112:The Pig Slaughter at Home. Toilet Horror
85:
67:of all important aspects of the article.
2589:Jakers! The Adventures of Piggley Winks
1224:
715:Country-specific statistics and customs
195:, and inhalation of high concentration
1831:Lazarová, Daniela (28 February 2004).
665:), the fat is salted as is to produce
63:Please consider expanding the lead to
1672:MESO: The First Croatian Meat Journal
1574:MESO: The First Croatian Meat Journal
1266:MESO: The First Croatian Meat Journal
147:, which are 1.5 to 3 months old; the
7:
1472:"What Happens to Pigs? - The Issues"
1407:– via Elsevier Science Direct.
763:adding citations to reliable sources
1804:Vaňková, Zuzana (30 January 2010).
1345:"The journey to the slaughterhouse"
887:, are classified under the laws of
1941:Kroc, Vladimír (20 October 2007).
25:
1889:Willoughby, Ian (20 March 2010).
1507:Hygiene for food of animal origin
793:The traditional pig slaughter in
303:колење на прасе, kolenje na prase
2753:
2752:
2366:
1857:Lapčík, Michael (26 June 2009).
1778:Turek, Milan (31 January 2009).
1451:assets.publishing.service.gov.uk
1343:Ethics, Animal (29 March 2016).
1291:Porter, Catherine (9 May 2012).
1193:
1179:
938:Croatian Ministry of Agriculture
859:The traditionally produced ham (
739:
569:), without intestines or blood.
295:колене на прасе, kolene na prase
41:
2658:The Tale of Little Pig Robinson
1728:(in Croatian). 24 November 2009
1187:Agriculture and Agronomy portal
889:protected designation of origin
750:needs additional citations for
55:may be too short to adequately
906:To complement the activities,
65:provide an accessible overview
1:
2810:Culture of the Czech Republic
1262:"Objekti za klanje životinja"
245:, the Regulation (EC) of the
1782:(in Czech). Pozitivní noviny
1654:Humane Slaughter Association
1397:10.1016/j.animal.2020.100164
1260:Zdolec, Nevijo (July 2006).
1243:Humane Slaughter Association
1031:Traditional pig slaughters (
335:ღორის დაკვლა, ghoris dak’vla
172:Humane Slaughter Association
1666:Mašić, Mario (April 2004).
1624:(in Croatian). gradiste.com
1620:Kadić Goran, Franjo Babić.
1536:(in German). 2 December 218
1419:"Stages of pork production"
957:Croatia's entry into the EU
797:as well as the neighboring
456:Traditional autumn activity
2961:
607:Processing of animal parts
279:Խոզ մորթելը, Khoz mort’ely
29:
27:Pig's slaughtering process
2748:
2665:The Tale of Pigling Bland
2364:
2028:
1095:tries to buy a pig for a
500:rather than a necessity.
448:have also existed in the
116:, which is both a common
1700:. Animal Friends Croatia
1648:16 November 2011 at the
1643:Humane Slaughter of Pigs
1237:16 November 2011 at the
1232:Humane Slaughter of Pigs
1057:villagers worked in the
583:Very sharp knives and a
468:during a Pig Slaughter,
399:Убой свиней, Uboy sviney
347:disznóvágás or disznótor
151:, intended for pork and
2725:List of individual pigs
2582:Fair, then Partly Piggy
1945:(in Czech). Czech Radio
1069:, Czech politician and
391:tăiatul porcului, Ignat
273:countries and regions:
2730:List of fictional pigs
2434:Flitch of bacon custom
2232:Religious restrictions
988:
980:
799:Bosnia and Herzegovina
727:
634:
536:
477:
266:
140:
120:activity as well as a
95:
2512:Babe: Pig in the City
2469:The Three Little Pigs
1570:"Black Slavonian pig"
1423:australianpork.com.au
1126:, the pig slaughter (
986:
975:
725:The Medieval Cookbook
722:
632:
534:
470:Salas de los Infantes
463:
264:
135:
114:intensive pig farming
89:
2865:Culture of Catalonia
2532:Empress of Blandings
1209:Humane Slaughter Act
759:improve this article
191:, or stunning using
177:Animal rights groups
108:to obtain pig meat (
2930:Culture of Slovenia
2890:Culture of Bulgaria
2830:Culture of Slovakia
2237:Scottish pork taboo
1748:"Zabrana "Kolinja""
1622:"Život kroz godinu"
1389:2021Anim...1500164S
1148:Comenius University
552:captive bolt pistol
247:European Parliament
193:captive bolt pistol
32:pig butchering scam
2925:Belarusian cuisine
2920:Culture of Belarus
2880:Culture of Ukraine
2870:Culture of Galicia
2860:Macedonian cuisine
2850:Culture of Croatia
2825:Culture of Hungary
2805:Vietnamese cuisine
2740:Pigasus (politics)
2602:Olivia (character)
2540:My Brother the Pig
1324:. 18 December 2014
989:
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955:In the process of
728:
635:
537:
507:for storing meat,
478:
267:
257:European tradition
206:, usually via the
141:
96:
2935:Slovenian cuisine
2910:Culture of Poland
2900:Culture of Russia
2895:Bulgarian cuisine
2885:Ukrainian cuisine
2840:Culture of Serbia
2820:Hungarian cuisine
2800:Taiwanese cuisine
2785:Slaughter methods
2767:
2766:
2679:Toot & Puddle
2672:This Little Piggy
2439:Floyd of Rosedale
2125:Intensive farming
1920:Mladá fronta DNES
1110:, wrote the play
1091:(The Pig, 1987),
867:), the sausages (
791:
790:
783:
731:Former Yugoslavia
82:
81:
16:(Redirected from
2952:
2875:Culture of Spain
2855:Croatian cuisine
2756:
2755:
2526:Blandings Castle
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1976:on 24 March 2012
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1698:"Home Slaughter"
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1303:
1297:The Toronto Star
1288:
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1281:
1257:
1246:
1245:, United Kingdom
1229:
1214:Traditional diet
1203:
1198:
1197:
1189:
1184:
1183:
1182:
786:
779:
775:
772:
766:
743:
735:
557:Then, the pig's
230:The pig is then
185:electric current
77:
74:
68:
45:
37:
21:
2960:
2959:
2955:
2954:
2953:
2951:
2950:
2949:
2905:Russian cuisine
2845:Serbian cuisine
2795:Chinese cuisine
2770:
2769:
2768:
2763:
2744:
2713:
2620:Pinky and Perky
2614:Pink Floyd pigs
2547:Charlotte's Web
2415:
2411:Boar–pig hybrid
2371:
2362:
2332:
2243:
2171:
2155:Cross-fostering
2150:Gestation crate
2117:
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2090:
2024:
2019:
1989:
1979:
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1968:
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1948:
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1922:. 24 March 2010
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1674:(in Croatian).
1665:
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1650:Wayback Machine
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1576:(in Croatian).
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1239:Wayback Machine
1230:
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1199:
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844:After WWII, in
839:Pannonian plain
801:, Slovenia and
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717:
609:
529:
458:
299:North Macedonia
259:
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130:
101:is the work of
92:Pieter Brueghel
78:
72:
69:
62:
50:This article's
46:
35:
28:
23:
22:
15:
12:
11:
5:
2958:
2956:
2948:
2947:
2945:Slavic cuisine
2942:
2940:Slavic culture
2937:
2932:
2927:
2922:
2917:
2915:Polish cuisine
2912:
2907:
2902:
2897:
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2887:
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2877:
2872:
2867:
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2857:
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2842:
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2835:Slovak cuisine
2832:
2827:
2822:
2817:
2812:
2807:
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2797:
2792:
2787:
2782:
2780:Animal killing
2772:
2771:
2765:
2764:
2762:
2761:
2759:Category: Pigs
2749:
2746:
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2743:
2742:
2737:
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2704:Hamilton Hocks
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2429:Freddy the Pig
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2271:Pig's trotters
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2085:Sus domesticus
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2020:
2018:
2017:
2010:
2003:
1995:
1988:
1987:
1956:
1933:
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1881:
1849:
1823:
1793:
1761:
1739:
1725:Glas Slavonije
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1174:
1171:
1119:
1116:
1085:. In the play
1063:European Union
993:Czech Republic
969:
968:Czech Republic
966:
789:
788:
747:
745:
738:
732:
729:
716:
713:
663:United Kingdom
655:Central Europe
608:
605:
528:
525:
514:Historically,
457:
454:
315:Czech Republic
258:
255:
243:European Union
208:carotid artery
198:
149:fattening pigs
129:
126:
80:
79:
59:the key points
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47:
40:
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24:
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2815:Czech cuisine
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2554:The Sheep-Pig
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2450:Pigs in Space
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2023:
2016:
2011:
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1365:
1362:
1350:
1349:Animal Ethics
1346:
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1298:
1294:
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1068:
1064:
1060:
1056:
1052:
1048:
1047:communist era
1044:
1040:
1036:
1035:
1029:
1027:
1026:Ash Wednesday
1023:
1019:
1018:
1013:
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985:
978:
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967:
965:
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947:
946:animal rights
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922:
920:
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878:
874:
873:blood sausage
870:
866:
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854:mechanization
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816:
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764:
760:
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753:
748:This section
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714:
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602:
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594:
591:, shoulders,
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475:
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451:
450:United States
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218:is gone, the
217:
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209:
205:
204:exsanguinated
201:
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190:
187:applied with
186:
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166:
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158:
154:
150:
146:
139:
134:
127:
125:
123:
119:
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111:
107:
106:domestic pigs
104:
100:
99:Pig slaughter
93:
88:
84:
76:
73:November 2023
66:
60:
58:
53:
48:
44:
39:
38:
33:
19:
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2524:
2517:
2510:
2503:
2474:
2216:
2207:Chitterlings
2083:
2075:
2052:Artiodactyla
1978:. Retrieved
1974:the original
1947:. Retrieved
1936:
1924:. Retrieved
1918:(in Czech).
1910:
1898:. Retrieved
1884:
1876:
1867:. Retrieved
1862:
1852:
1840:. Retrieved
1826:
1814:. Retrieved
1809:
1784:. Retrieved
1752:. Retrieved
1742:
1730:. Retrieved
1723:
1714:
1702:. Retrieved
1692:
1675:
1671:
1661:
1638:
1626:. Retrieved
1577:
1573:
1538:. Retrieved
1534:Der Standard
1533:
1524:
1513:
1502:
1496:Food hygiene
1491:
1479:. Retrieved
1475:
1466:
1454:. Retrieved
1450:
1438:
1426:. Retrieved
1422:
1413:
1380:
1374:
1364:
1352:. Retrieved
1348:
1338:
1326:. Retrieved
1321:
1312:
1300:. Retrieved
1296:
1286:
1269:
1265:
1227:
1164:
1143:
1139:
1135:
1131:
1127:
1121:
1111:
1106:Jára Cimrman
1104:
1096:
1093:Václav Havel
1086:
1080:
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1021:
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806:
792:
777:
768:
757:Please help
752:verification
749:
724:
693:
686:
679:
636:
613:
610:
597:pork bellies
582:
578:veterinarian
571:
566:
562:
556:
549:
538:
513:
502:
491:
479:
443:
441:and others.
430:
422:
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366:
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318:
310:
302:
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240:
229:
212:jugular vein
182:
169:
142:
103:slaughtering
98:
97:
94:, after 1616
83:
70:
54:
52:lead section
2790:Pig farming
2641:Porco Rosso
2627:Preston Pig
2519:Bad Piggies
2476:Animal Farm
2256:Boston butt
1895:Czech Radio
1837:Czech Radio
1704:23 December
1540:12 December
1201:Food portal
1140:svinský kar
1067:Jan Březina
961:svinjokolja
927:patriarchal
823:svinjokolje
819:svinjokolja
771:August 2007
696:smoke house
657:, but also
645:is made by
574:Trichinosis
498:folk custom
375:świniobicie
249:and of the
232:eviscerated
224:pig scalder
161:uncastrated
138:Jaan Künnap
128:Agriculture
122:traditional
2774:Categories
2693:Wibbly Pig
2686:Huxley Pig
2652:Spider pig
2647:Spider-Ham
2444:Miss Piggy
2421:In culture
2333:Other uses
2316:Pork steak
2306:Spare ribs
2296:Tenderloin
2276:Pork belly
2251:Back bacon
2068:Subfamily
1865:(in Czech)
1833:"Magazine"
1812:(in Czech)
1476:PETA India
1354:6 November
1328:6 November
1302:6 November
1220:References
1167:love magic
1160:Mardi Gras
1156:St. Thomas
1152:Bratislava
1136:bravčovina
1083:Josef Lada
1065:. In 2009
1043:Mardi Gras
871:) such as
863:), bacon (
846:Yugoslavia
833:=pig, n.,
815:svinjokolj
689:headcheese
639:cracklings
559:intestines
516:butchering
483:butchering
407:svinjokolj
367:svinjokolj
363:Montenegro
355:maialatura
327:tue-cochon
189:electrodes
18:Svinjokolj
2699:Zhu Bajie
2607:TV series
2568:Super Pig
2561:Peppa Pig
2482:Old Major
2458:Porky Pig
2406:Razorback
2389:Wild boar
2358:Truffling
2353:Wrestling
2311:Pork rind
2286:Pork jowl
2281:Pork chop
2217:Slaughter
2187:Capocollo
2160:Swineherd
2145:Hog oiler
2056:Suborder
1684:1332-0025
1656:, England
1652:, by the
1586:1332-0025
1278:1332-0025
1241:, by the
1132:zakáľačka
1128:zabíjačka
1101:dissident
1097:zabijačka
1034:zabijačka
1011:prdelačka
944:Croatian
901:hladetina
675:salt pork
647:rendering
601:ham hocks
487:Christmas
415:zabíjačka
319:zabijačka
165:castrated
57:summarize
2735:Piganino
2709:Pig City
2596:Kazoops!
2497:Squealer
2492:Snowball
2487:Napoleon
2394:Heraldry
2266:Ham hock
2222:Suckling
2182:Bondiola
2165:Feedback
2105:Breeding
2096:Domestic
2082:Species
2046:Mammalia
2040:Chordata
2034:Animalia
2032:Kingdom
1863:deník.cz
1810:deník.cz
1646:Archived
1456:13 March
1428:13 March
1405:33461892
1235:Archived
1173:See also
1124:Slovakia
1118:Slovakia
1055:Moravian
1051:Bohemian
1039:Masopust
1005:tlačenka
999:jitrnice
977:Jitrnice
917:The pig
877:krvavica
869:kobasica
811:prašćina
682:chitlins
624:sausages
563:polovica
476:, 2024).
466:sausages
446:hog pens
419:Slovenia
411:Slovakia
379:Portugal
291:Bulgaria
271:European
236:bacteria
210:and the
118:economic
2399:Hunting
2338:Bladder
2261:Fatback
2212:Scalder
2172:As food
2135:Pannage
2119:Farming
2062:Family
2038:Phylum
1481:3 April
1385:Bibcode
1144:karmina
1108:Theatre
1075:Romania
1022:karmina
1017:škvarky
865:slanina
807:kolinje
795:Croatia
701:hickory
651:Eastern
595:sides,
585:cleaver
567:polutka
521:rituals
505:barrels
464:Making
444:Family
439:Corsica
435:Ukraine
431:matanza
387:Romania
383:matança
359:Moldova
343:Hungary
331:Georgia
313:), the
311:kolinje
307:Croatia
287:Sautanz
283:Austria
275:Armenia
251:Council
241:In the
220:carcass
145:piglets
2757:
2634:Rasher
2463:Piglet
2343:Racing
2140:Toilet
2074:Genus
2070:Suinae
2064:Suidae
2050:Order
2044:Class
1980:26 May
1949:26 May
1926:23 May
1900:23 May
1869:24 May
1842:23 May
1816:23 May
1786:26 May
1754:26 May
1732:26 May
1682:
1628:25 May
1584:
1403:
1376:Animal
1276:
908:rakija
897:švargl
893:čvarci
879:) and
835:klanje
831:svinja
827:posjek
803:Serbia
709:cherry
541:trough
423:koline
403:Serbia
395:Russia
371:Poland
339:Greece
323:France
2718:Other
2381:feral
2227:Blood
2177:Bacon
2111:Shows
2058:Suina
1447:(PDF)
1383:(3).
1088:Prase
919:liver
895:) or
885:kulen
881:kulen
861:šunka
707:, or
705:beech
671:lardo
659:Italy
620:bacon
593:bacon
545:razor
474:Spain
427:Spain
351:Italy
216:blood
157:boars
153:bacon
2505:Babe
2379:and
2377:Wild
2326:Tail
2301:Ribs
2291:Loin
2245:Cuts
2202:Pork
2197:Lard
2022:Pigs
1982:2011
1951:2011
1928:2011
1902:2011
1871:2011
1844:2011
1818:2011
1788:2011
1756:2011
1734:2011
1706:2013
1680:ISSN
1630:2011
1582:ISSN
1542:2022
1483:2024
1458:2023
1430:2023
1401:PMID
1356:2019
1330:2019
1322:PETA
1304:2019
1274:ISSN
1270:VIII
1053:and
1014:and
936:The
912:wine
899:and
694:The
667:salo
661:and
653:and
643:Lard
589:hams
509:pots
494:meat
170:The
110:pork
2348:War
2321:Ear
2192:Ham
2130:Sty
2077:Sus
1578:XII
1393:doi
1150:in
1122:In
1071:MEP
1059:JZD
910:or
825:or
821:or
761:by
673:or
641:.
616:ham
565:or
433:),
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