> A living cow, pig, or sheep entered the killing floor on top of the slaughterhouse and met with a sledgehammer or captive-bolt, and descended each floor in bits of appreciating value, i.e., eventually exiting the bottom floor as packaged bacon or a side of ribs.
regarding the bacon - is that really correct? I thought bacon-making was a longer, more involved process that would probably have been done off-site (brining,curing,smoking,etc).
I believe bacon just describes the cut. In my area of the US, you can buy a package of uncured bacon right alongside the usual cured varieties. I don't know for sure, but I'd imagine the slaughterhouses described here wouldn't be doing any processing outside of the slaughtering, butchering, and packing.
FYI, the cut is pork belly. Uncured bacon is still processed in roughly the same manner as cured bacon but without direct use of nitrates. It is dubious to call it uncured however.
It's called pipelining. If you have 5 floors of space to work with, there's no reason you couldn't run a 48 or 72 hour bacon-making process on a portion of the pork running through the facility.
regarding the bacon - is that really correct? I thought bacon-making was a longer, more involved process that would probably have been done off-site (brining,curing,smoking,etc).