Three little pigs went to market

Today I took our second set of pigs to the abattoir. Now there’s a sentence I never thought I would write, but a lot has happened in the past year! 

Our first set of pigs went to the abattoir in May, but I couldn’t bring myself to go along as I imagined it would be far too emotional and traumatic for me. We never name our pigs and although I see them everyday, I tried to limit my time with them, so as to not get too attached. Despite this, these pigs still got a lot of attention, back and belly scratches, the odd bucket of apples, as well as a few pumpkins at Halloween. I loved those pigs.

This morning I got up early and it was pouring with rain. It was cold and dark and I felt apprehensive at best. I know the pigs have had a good life, better than most, but I just wanted to ensure they had a stress-free, humane and dignified death, as much as I possibly can. 

I had arranged to meet Steve, a long-standing member of the farm team on the estate, at the woodland just after 7am. He is experienced in all things farm related, including driving a trailer with live animals, so it made sense to ask him to help, rather than struggle by myself, plus having two people makes it a lot easier. It was lashing down with rain and still dark, so I headed up to the woodland in my waterproofs and my head torch. 

The pigs were already in the trailer, having happily been fed and slept in there voluntarily for the past few days. As soon as they saw me they got excited, mainly because they were expecting breakfast! Unfortunately I had to disappoint them, and instead I made a fuss of them in the trailer whilst Steve secured and locked them in. The back was filled with cosy straw and they have plenty of space to lounge around in there. They were most displeased when the bucket of food failed to make an appearance, so I quickly made my exit out of the side door, as being trapped in a trailer with 3 hungry pigs weighing approximately 85kg each is something you probably shouldn’t do for long!

All hitched up and secure we tried to drive away in the Landrover, but unfortunately due to an abundance of rain overnight, resulting in wet leaves and soggy ground, we weren’t going anywhere fast. The woodland that the pigs live in is on a slope, so every time we tried to move, we ended up sliding down, to the point where we got wedged against a tree.

Luckily, because it’s a farm we weren’t stuck for long, as Steve went to get the tractor to pull us out. With a bit of extra help from my other half, who drove the Landrover with the trailer attached, and Steve behind in the tractor making sure they all didn’t slide down the hill, the boys safely got the pigs out of the woodland and onto suitable ground. Not the best start to the day, but it could’ve been worse I suppose!

Before we set off, I checked on the pigs to make sure they were ok and not stressed out by their bumpy start. As I peered through the air vents they seemed pretty much unfazed by it all. They were snorting away, snuffling in the straw, no doubt checking that their bedding wasn’t hiding any stray food-pellets! So off we set, the journey took about an hour and all went smoothly, despite it being a very wet and windy morning.

As we drove into the farm where the abattoir is located, I was surprised to see a lovely detached house at the entrance and a couple more nice houses down the lane, one in fact right by the abattoir building itself. I assumed that the people who own and work at the abattoir live there, but it was odd to think that anyone would want to live that close to that sort of establishment. But at the same time, it was also quite comforting, as it made me think that it can’t be that bad an environment, if people are living on the doorstep.

We had to wait a few minutes in the yard, as there was already another person with their trailer backed up against the entrance, but soon enough we were reversing our trailer up to the doors. When I got out, I expected the place to smell of blood and meat (like a butchers sometimes does) but it didn’t, it was all quite normal and clean and the radio was playing in the background.

The main guy in charge came up and happily greeted us and helped encourage the girls out of their trailer. Noses to the ground, they were curious as to their new surroundings, but with some gentle coaxing, they made their way down to the holding pen without too much fuss. The guy even said that he much preferred pigs to sheep, which made me think we were his favourites so far that morning. After a quick exchange of paperwork, a brief chat about what cuts of meat we wanted back and some smalltalk with a couple of the other guys that worked there, we agreed that I would pick up all the meat at the same time in about a week. This is because bacon takes longer to process and cure, and is also the bit we missed out on last time (because those pigs were too small), so we wanted to make sure that bacon was on the list this time!

Mondays are a busy time for the abattoir as that is generally when people drop off their livestock. The last Monday in December is again probably busier than usual, with only a few weeks left before Christmas. The abattoir asks that you arrive before 09.30hrs, and even with our mishap we arrived a good 45 minutes before then. As we drove off, there was a queue of about 6 more vehicles all with trailers and livestock, so we certainly picked the right time to get there else we could’ve been waiting a while, so you definitely would want to get there early to avoid queues. 

And that was it. The process was fairly seamless and non-traumatic for both myself and the pigs. I had all the paperwork prepared beforehand, with everything now done online with the EAML2 system, which you use to notify the movement of your animals. I brought along a piece of paper with what cuts of meat I wanted, and the whole process probably took about 15 minutes, if that.

I tried not to think about the next stage too much, but I know from my research that it’s relatively quick and painless and just another part to the process of raising animals for food. 

I feel surprisingly ok. I don’t feel as bad as I did last time, although there is always a tinge of sadness, but I try not to dwell on that. I like to remember them in their woodland, never wanting for anything and being appreciated not only in life, but also in death. Feeding us and our family and friends, and feeling confident knowing exactly the process that’s been involved in their journey at every stage. Knowing where my food has come from, how it’s been treated, what it’s eaten, knowing it’s been happy and appreciating the sacrifice it’s given. Not a lot of people can say that and I’m proud of what we have achieved and hope we can continue to do the same in the future.

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