In the countryside, there is a process to slaughter pigs.
A day in advance, the pig needs to be fasted, allowed to drink water, but not fed a single bite of pig feed. This makes the processing of ingredients like large intestines, small intestines, and pork stomach much simpler.
The fasting period cannot be too long.
If you fast for three or four days, the pig will become thin from hunger, and issues such as muscle relaxation and loss of fat may occur, which ultimately affects the taste of the pork, making it less flavorful.
This is why the butchers in the countryside used to bring the pigs home but wouldn't slaughter them immediately.
Additionally, allowing the pig to roam around a bit before slaughter can help eliminate the pig's stress and anxiety, making the bleeding more thorough and improving the quality of the meat.
