Meatpaper - My Kinda Magazine

It's about time that carnivores had something to read.

Sample article: Pig slaughter,Montenero Val Cocchiara, Italy

Nicola, the man with the beard, is an intelligent, well-read man. He’d been out of town and worked in restaurants—he sort of has that guru quality. He believed my reasons for wanting to photograph and understand the pig slaughter. He was much more talkative than others I approached, not so suspicious. He’s one of the few people in Montenero who will take a walk with their wife in the countryside and love it. For most of them, nature is a tool, not something they love.

Traditionally, stables were in the village and people would keep their pig under their house, so that every piece of land could be used for agriculture. Eventually, sanitation laws stepped in and the government imposed incentives to build stables outside of town. Nowadays, it’s illegal to slaughter pigs in this traditional way. Pigs are supposed to be sent to a government-sanctioned butcher. There are signs around saying “You’re not allowed to kill pigs.” But it’s expensive to send the pigs to a butcher, and people say that the meat doesn’t taste as good.