(1992-94 Photographic slides / Hi8) In small villages in the Czech Republic, it is commong for families in farming commuties to get together for "Little Killing Parties". They get up at the crack of dawn, drink very cold vodka and they kill the family pig. Some killing parties can get pretty gruesome... much worse than this one, which was performed by a professional butcher.I don't remember exactly the name of the village where I photographed the killing of the pig. I know it was in the south of Bohemia somewhere. It was a long time ago, back in 1992 or 93.I remember the killing of the pig as quite un-dramatic. The loud "bang" in the film is something I added afterwards for dramatic effect. In reality there was barely a sound at all.Over all, I felt the butchers were gentle, and the process was full of respect for the animal. I don't know if this comes across in the film. For the purposes of making myself more clear, I would like to remake this film, with a more defined message.For me, even though the process was emotionally difficult to watch, the "Little Killing Party" was a reminder of how animals should be brought up and slaughtered - not in these gigantic meat factories we have today.Basically, I would like to say to anyone who watches this slide show:"If you can't watch this - don't eat meat"!What I mean is that the old fashioned way of consuming meat - through hunting and small scale farming - is a natural and good way to interract with the animal world, whereas the modern meat factories are horrible torture chambers and should give us plenty of reasons to become vegetarians. I suffered through it with my camera, so I've earned my pork chops. Yum!If you live in this part of the world and want to take part in a traditional pig slaughter, I would imagine they are still performed in small villages in the Czech Republic and in Slovakia. Maybe you have a friend or a relative from a village. Often, like in this case, it is a family with normal jobs who has a few pigs and chickens in their back yard. Just ask around, maybe at the local "Pivnice". The "Killing Parties" are usually performed in the winter when it is cold but not freezing, so that the meat doesn't spoil.And by the way, the mat from the muscles behind the ears of the pig is considered the best. Usually, at the end of the process, the participants feast with the head of the pig on the table. I must say - although it looked horrifying - that this meat tasted awesome on dark bread.These photograps were originally shot on positive slide film, and I appologize for their sad state after they've been butchered through some very old vide equipment during the 90:ies. But hey, maybe it's better this way. Who needs it sharp when it's about blood and guts?

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