Basilicata/Italy -  The killing of the pig is an ancient tradition that still takes place in many homes and farms of the south Italy. Italian law prohibits this practice and the animals should be slaughtered in special slaughterhouses after careful veterinary checks. Some families slaughter the pigs in the home illegally. On the morning of slaughter, involving relatives and neighbors or friends for a twofold purpose: first of all because at the time of the killing are powerful arms that have prevailed on the strength of the animal, and also because with them we must make a good party. After removing the pig from the swineherd, he is tied by the legs and raised. The butcher plunges the knife into ravine, severing the jugular, it provides the escape of blood, which is readily collected in a tank. This blood is stirred vigorously with a wooden spoon to prevent clotting, then serve in the preparation of the "sanguinaccio". At the death of pig all the ties are loose and starts the phase of skinning using knife and hot water. Then begins the phase split and clean the inside of the beast. The butcher plunges the knife cutting into the skin and forming a straight line from top to bottom on the back for the separation of two bricks. Are removed the guts of the small intestine, large intestine, and other innards of the pig that will be used for a useful purpose.