Slide 15: This is how you bleed a pig: you slit its throat the long way, and you let it hang over a plastic barrel or a trash can to catch all the blood. This particular blood will not be saved to make blood sausage, broth, or anything else that people will eat.
Slide 16 a: When you hold a knife like this, it is doing work.
Slide 16 b: When you hold it like this, it is violent.
Slide 18: Do you ever feel like you’ve just been split in half? This pig was truly just split in half. And this is either the climax, the most revolting, or else the pig has made the sharp transition from animal-being-slaughtered to the more palatable MEAT.
Slide 20: This picture is meant to be very straightforward and to-the-point. This is the result of a day’s labor, almost completed, you can even see the squeegee in the background and know that this place is kept clean: that pigs come in and pigs go out, and the floor is rinsed and squeeged each time.
Slide 21: I hid in the cold storage room. I didn’t know I was hiding at the time, but after a while I noticed how cold it was, that this wasn’t really the most logical place to be spending a long while, that it was strange to look to these halved cows for comfort, and stranger still to find it there.