April 25, 2021
La matanza casera: a traditional Spanish pig slaughter, in pictures
La matanza casera is a centuries-old tradition of raising and slaughtering pigs on small farms in the Spanish countryside.
These Black Iberian pigs were fed on kitchen scraps and farm waste and roamed freely in the forest feeding on acorns for several months prior to slaughter.
Traditionally, extended family and neighbours gather between November and February to slaughter a pig. Over the course of a weekend they process all parts of the animal for consumption throughout the rest of the year.
CAUTION: The following images contain scenes some readers may find upsetting
