Pork primary processing refers to the initial steps involved in transforming live pigs into packaged pork products. This stage of processing includes several key activities, such as:
- Slaughtering: The humane killing of pigs in compliance with animal welfare regulations.
- Evisceration: The removal of internal organs and entrails from the carcass.
- Carcass dressing: The cleaning and preparation of the pig carcass, which may involve removing hair and applying scalding or singeing techniques.
- Splitting and sectioning: Dividing the carcass into various primal cuts, like hams, loins, bellies, and shoulders, ready for further processing or sale.
- Chilling: Cooling the carcass to ensure proper preservation and food safety before further processing.
These processes are crucial for maintaining the quality and safety of the pork that will eventually reach consumers. Primary processing sets the stage for secondary processing, where further value-added products (like sausages, bacon, or cooked meats) are created.