NPPC
THE PRICE OF PORK

        Pigs are gentle, sensitive and intelligent. They are naturally inquisitive and social animals. Originally, they lived in woodlands. Here they would forage for roots, nuts and seeds.

        Their lives today in factory farms could scarcely be more different. Sow stalls are metal-barred pens so narrow the sow is unable to turn around. In tether stalls, the sow is tethered by a heavy chain attached to a strap around its neck or body. Floors are concrete or slatted. There is no bedding. After rearing 4-7 litters of piglets, the three or four year-old sows are exhausted. They are slaughtered to make low-grade sausages and pork pies for human consumption.

        What does it feel like to be treated in this way? It's probably beyond our imagination. Pigs have a profound capacity to suffer pain and stress. If each of us knew the horrific story of suffering and terror which lay behind our last meal, we might find the gruesome deaths of our victims harder to stomach.

        For one has to ask: Does the fact we like the flesh of other creatures morally outweigh the cruelty we inflict on other sentient beings in its production? Are non-humans just commodities - disposable objects we may treat any way we see fit? Just how much suffering are we ethically entitled to inflict on others to please our taste-buds? Or to make money?

        The transport of hogs for slaughter can involve up to three days without their having food, water, or rest. The trauma typically results in conspicuous weight loss and other signs of deprivation. The slaughtering process itself causes intense fear and pain to the distressed hogs. They are transported on a conveyor-belt or goaded up a ramp in the stench of their fellows' blood. "Ideally" (sic), the animals are rendered unconscious by a captive-bolt gun or electric shock before their throats are slit. Many of our victims are not so fortunate.

The National Pork Producers Council can be e-mailed at
snydercw@nppc.org