There is a significant industry focus to ensure there is minimal impact on each pig at slaughter and during the processing stages to ensure safe high quality pork for consumers.
Around 85 per cent of all pigs are slaughtered at export abattoirs. Exposure to carbon dioxide (CO2) stuns the pigs and puts them to sleep. Tests are carried out to ensure the pigs are unconscious and non-reactive prior to slaughter. The pig is then slaughtered and processed into fresh pork, or pork meat is processed into ham, bacon salami and other products
Pork can be processed into cuts at the abattoir, packaged fresh or frozen or vacuum sealed and delivered to sellers. It can also be sold to butchers and small goods producers, as a whole carcase, for individual retailers to develop their own cuts to suit their customers.