"This doc is an important contribution in a time when many people think of meat only as an industrial, supermarket product wrapped in plastic." (Sarah Wiener) On a winter morning, a group of old men gather in a little village to slaughter a pig the traditional way and process some sausages. The film shows the itinerary from the living animal to the edible product in the course of a single day. Director Nikias Chryssos went to a southern German rural area to document an original artisanal procedure, which – also due to E.U. regulations – is about to disappear. On the other hand, the film makes food palpable, which usually ends up as anonymous merchandise on our plates.
Inspired by Jean Eustache’s “Le Cochon”, THE PIG SLAUGHTERING by director Nikias Chryssos shows the traditional slaughtering of a pig.
"This doc is an important contribution in a time when many people think of meat only as an industrial, supermarket product wrapped in plastic." (Sarah Wiener)
On a winter morning, a group of old men gather in a little village to slaughter a pig the traditional way and process some sausages. The film shows the itinerary from the living animal to the edible product in the course of a single day. Director Nikias Chryssos went to a southern German rural area to document an original artisanal procedure, which – also due to E.U. regulations – is about to disappear. On the other hand, the film makes food palpable, which usually ends up as anonymous merchandise on our plates.