FAQs

What age are pigs slaughtered?

The majority of pigs are slaughtered for bacon at a live weight of 90-110 kg, when the pigs are 20 to 24 weeks of age. In the UK and Ireland, pigs are not castrated so they tend to be slaughtered at a lower weight to reduce the risk of boar taint flavour in the meat of adult boars. Pigs sold for pork are slaughtered at a live weight of 55-60 kg.

How does pig slaughter work?

90% of pigs in the UK are slaughtered using carbon dioxide (CO₂) gas where they are led into a container in groups. The container is then closed to prevent escape and the pigs are lowered into a high concentration of the gas. This kills the pigs, after which their throats are cut to remove blood from the body. This system could be adapted to use a non-aversive inert gas such as argon in which case they would die from lack of oxygen. Most of the rest are stunned by applying electrodes across the head, less commonly applied from head to tail, and then killed whilst unconscious with a throat-cut. A few pigs are killed using a captive bolt device (a gun that shoots a metal pin into the brain) before their throats are cut.

What is the more humane method of slaughter?

Argon gas stunning has been recommended by the government’s Animal Welfare Committee as the best practical alternative to CO₂ slaughter in existing slaughterhouses. However, care would be needed to ensure the effectiveness of the system. Additionally, the Committee recommended the use of electrical stunning in systems where the herding of the pigs can be managed to minimise stress.

What is a pig slaughterhouse?

A pig slaughterhouse (more formally called a pig abattoir) is a facility where pigs are killed and processed for meat, mainly to produce pork products like bacon, sausages, and ham.