“let this day begin again the change of hogs into people, not the other way around,
for today we celebrate again our lives’ wedding with the world,
for by our hunger, by this provisioning, we renew the bond.”
Wendell Berry, ‘For the Hog Killing’
It’s about being human. That’s always the issue at hand.
Today especially we must be intentional, even creative. And often that means learning from the past. There is no set number of activities that human-ize. But some stand out as tried and true.
I, as many before, have found pig slaughtering to be a powerful humanizing force in my life, and that of my family and loved ones. Perhaps you could too, even if only by appreciating from afar. Maybe you will have occasion to join the work.
Berry suggests that we seek the change of hogs into people. Clearly this implies also the growth of people into people—which is the more delicate operation. And a pig slaughter, as other such good work, can be a prime instrument.
I cannot explain precisely why. A long treatise would be but a beginning. Yet I will share what most strikes me. The pig slaughter itself is characterized by a spirit of gratitude. We are grateful: for the pig, that noble beast, seemingly custom designed to nourish through its life and death the human body and spirit. For this amazing Valley, whose earth, flora and fauna give life to pig and person alike. For family and friends gathered for moments of sharing a wide range of experiences and emotions. For those willing to give of themselves by their labor—and what a labor it is.
Indeed, here I get a glimpse of an oft-missed aspect of work. It can be a gift: a precious gift given and received in a context of love and friendship. When I turn to thank a man who has given up family or leisure time to pour forth his energy in this great labor, I feel a debt that perhaps cannot be repaid. When at times I then hear, “Thank you for letting me work with you,” I know that something very special has occurred. I am in the presence of a powerful mystery, something central in human life.
I love telling old-timers that I slaughter my own pigs, because it elicits predictable though interestingly varied responses. Often a wistful look or sigh accompanies lines like, “Daddy would be up at three in the morning to start the fires,” or “All the children would fight over who got the tail…” One of my favorite responses was from Miss Jessie, who grew up in nearby Chester Gap. Hearing my comment on the enormity of the undertaking, she remembered, “Grandma always said it takes three days to slaughter a pig.” A slaughter isn’t over until all the meat is safely ‘put up,’ or preserved, and a few grandmas out there could tell us all about that.
Brandon Sheard of Farmstead Meatsmith, from whom I have learned much and need to learn more, has a beautiful approach. Of the delicate matter of killing the pig well he writes, “Leave the cowboy at home. Be the priest at the service of the sacrifice.”
Indeed. The slaughtering of a pig, when seen in its deeper richness, calls us to become our better selves. It connects us to people around us and perhaps especially to realities above us. All this, by drawing us into a special relationship with things below us. In this it is oh so human.
In the first century B.C. the Roman Marcus Varro wrote, “There is a saying that the race of pigs is expressly given by nature to set forth a banquet.” Amen. And this can begin in the banquet of the pig slaughter itself.
Related reading:
Please check out the newly opened Concepts Made Clear (CMC) mini-course and the following two videos that share a little of our experience this past weekend. One is a pictorial, the other is a brief reflection. We hope they lift your spirits.
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One of the truly formative moments of my life. Something I remain grateful for as I’ve learned to raise my own hogs.
Mark, And I’ll never forget learning together with you. Many blessings to you and your family, and all your works.
Plain nonsense to try to elevate the slaughter of pigs into some philosophical and intellectual deep experience. Just nonsense. God help us when man tries to elevate a behavior as almost divine that God only allowed after the Flood. Read your Bible. We are allowed but it was not so in the beginning. Read Genesis. In any event it is a nasty, bloody activity that no one should try to elevate to some kind of rich and deep human ritual. Just admit it, you must just like to kill them. This is just nonsensical.
Ms. Arbaugh, It is hard to know how to respond to your comment. Clearly, we are going to disagree. I will just note two things. First, I read the Bible, and I try my best to do so with understanding. There are a number of things that were not before the fall which still end up being a gift to us after the fall. One such thing, I think, is that now our working of the earth takes much sweat and hard labor. It is difficult, but such labor has many good fruits. Similarly, though there certainly is a very painful aspect of killing an animal, our doing so, when done well, can be a gift to us in a number of ways. Second, your suggesting that I must like to kill pigs is wide of the mark. I intensely dislike the actual killing. And so, I make every effort to have the killing be as humane as possible. In this, I am grateful to say, I have been blessed to be successful.
I understand your comment in response to my criticism. But that is not what your article implies. We become humanized through developing in love for each other as the Church teaches. Your article seems to imply that you become human by the act of slaughter of an animal. I will be glad to explain to my sons and their mates that the Church does not teach that.
Warnings against False Teachers
…3They will prohibit marriage and require abstinence from certain foods that God has created to be received with thanksgiving by those who believe and know the truth. 4For every creation of God is good, and nothing that is received with thanksgiving should be rejected, 5because it is sanctified by the word of God and prayer.…
1 Timothy 4:3-5
The above bible quote focuses on the thanksgiving that is necessary to receive well the gifts of sustenance that God has provided.
By participating in the raising, slaughtering and preparing of the food his family is nourished with, Dr. Cuddeback and his family are able to more fully appreciate and therefore more mindfully and intentionally give thanks to God, who has provided the gift of the animal and the means to receive nourishment therefrom.
I read the article and watched the two accompanying videos and was very moved at the beauty of the obvious respect for nature and the overwhelming gratitude to God for his gifts.
I think it is this aspect that makes us more fully human: coming to appreciate God’s gifts through intentional work lovingly shared with family and community and, along with family and community, acknowledging and giving thanks for those gifts.
Dr. Cuddeback,
I imagine that there must be something to the pork belly tasting better for the animal that has neither seen or heard that the blade or club are coming. The endocrine fear response surely has a negative effect on any mammal’s muscle tissue.
I think here of the lessons that must have been learned by the men of Judah and Israel’s homes as the priests of Solomon’s temple showed them how to slaughter a sacrifice, and cleanly, for the altar. How much wisdom was there in maintaining the sacred boundaries between the courts of sacrifices by the men and the court for the rest of the family to protect them from the grizzly sight of the burnt offerings?
Let us not speak no more of the conch and the bore’s head until our contemporary philistines will permit the protection and building up rather than the pity and dismantling of every edifice of the beautiful.
Acts 10:15 (as always, I recommend the beauty of the elevated diction of the Knox translation)
Respectfully,
D. V. Andrews, looking for acreage
Daniel, I too have confidence there is a difference in the meat–though I do not have empirical evidence. It certainly makes sense. And what a nice point you have, in reflecting on the practices at the old Temple. Thank you!
A feast hard earned is a filling feast.
I savor bacon only on Easter and Christmas, and I know many a monastic who have meat only when it is given to their monastery as a gift.
Perhaps a you could pilgrim to them to share a priestly portion of your slaughter?
Who knows… perhaps…
The monks, they do know how much penance they’re doing for those who visit the monasteries and speak about their favorite bacon double cheeseburgers and In N Out Burger orders while never bringing any to monastery to share.
Oh, Chaucer … the pilgrim poems I, too, have to write.
Hi John. We have slaughtered many hogs over the 10 years we have had hogs. The family gets involved, as do friends. My wife teaches biology while we do it. Pork is truly the most versatile meat. We just bought some breed stock to start breeding again.
Tom, It sounds like we’re in very similar situations. I’ve just started breeding again, since I don’t want to be dependent on the timing and breeds of other pig breeders. All best to you.
Thank you, sir, this is well said. Everyone eats; it is a blessing to know how one is to eat. Life requires the taking of life; we try to do it as gratefully as possible.
Thank you Shawn and Beth! Keep up the great work you’re doing at the One Cow Revolution. All best to you.
Thanks so much for this article. And the accompanying videos. Raising animals is something I have never done, city-dweller that I am. Though I am drawn to try but intimidated to embark upon. On the whole, modern man has become so disconnected from where our food comes from. We pick up *pieces* of meat from the grocery store, and they end up on our table. Nothing wrong with that. But we, I, very rarely stop to think that an animal had to die so that I might continue living. It IS a profound thing. And good that we should reflect on it, so that we can better give thanks for the gift.
And I can well imagine that when you slaughter pigs that you raised yourself, the opportunity for gratitude is all the more amplified. Knowing that the pig you touched, you fed, you stroked, you heard is becoming your food by your labor. Beautiful how you spoke about stroking the pig’s head at the beginning of the slaughter. There is a recognition here of the value of an animal’s life, that they too were created by almighty God, but at the same time they are below us in the order of creation and we are to care for them, even in the act slaughtering. I could tell you didn’t want to focus on that part, that you intensely dislike the actual killing, though it is THE crucial moment about which I (we?) want to know more and yet don’t want to see… Thank you again!
Robert, Thanks so much for sharing these thoughts. I am very grateful that my sharing my experience can give you a window into something that otherwise might remain remote from you.
Thanks for a very interesting and insightful perspective on pig slaughtering. Your reflection reminds me that it is in the everyday moments of providing for our needs that we can glean meaning and connection to God’s purpose for us on earth. When I heard that Nora and Mark would be able to join you I was so happy for them, as it was a unique growth experience. Thank you so much for including the video!
Thank you Karen. It was great having the help of these strong and enthusiastic young couples–many with babies in tow!
A beautiful, redeeming perspective on the painful realities of our fallen state. And a call to be grounded in truth in a time when we humans can get a bit too precious about animals and food.
A vegetarian diet is a contemporary luxury, not a virtue. Same with the wide availability of commercial meat. There are appalling, inhumane slaughterhouse conditions and practices that demand a reflection on the merciful treatment of food animals. Plus, we waste so much of it! Your tradition brings it all back to proper order and moderation, and your gratitude for it is right and just.
Susanna, I really appreciate your wise and well chosen words!
This is great! My wife and I intend to raise pigs this coming spring for slaughter in the fall. Do you know of any good written resources detailing the slaughtering process?
Tim, That is very exciting. I highly recommend using Brandon Sheard at Farmstead Meatsmith He has a great pamphlet and videos etc; you probably need to join as a member. At some point, I might have him come do a live class at my homestead. You can check back with me on that. All best!
Dr. Cuddeback, thank you for sharing the fellowship of the hog slaughter. Having grown up and lived in suburbia nearly all my life, the closest I’ve gotten unfortunately, is the already packaged bacon and pork loin at the grocery store. This disconnect often can lead to a lack and appreciation for God’s creation and our stewardship of it. Growing my family’s vegetables, going to farmer’s markets, getting meats, eggs, and fresh milk from the farmer, purchasing 1/4 cuts from slaughtered steers and picking up directly at the processing plant have more recently taken out the middle man and opened my eyes and heart more in gratitude. One day perhaps, I will join in a hog slaughter. Until then, I again thank you for this reflection.
James, It is great to hear of your journey. I do hope you might have occasion one day to join a pig slaughter, but in any case it seems you have found some wonderful ways to enrich your contact with the earth and its creatures.
Since we’re out of room to continue the thread above, I thought I would recommend either the 110 Folding Hunter Buck Knife or the 113 Ranger Skinner Buck Knife so that you, like myself, may remain prepared for the slaughter during even the most formal occasions.
Huh. No ‘L’?
Would that every typo were another happy fault….