The Iberian pig is ready for slaughtering when its fattening has been completed. Nowadays, technology is used alongside hand slaughtering.

The pigs are transported from the countryside to the slaughterhouse, where they are left to rest for 24 hours to calm down after the journey.

Whichever slaughter method is used, the main aim is to bleed the pig - as the blood can be used for making a sort of black pudding...-. The pig is stunned by an electric shock or CO2, but never killed, as it must still be alive for it to be bled.

The animal is then cleaned of skin and hairs by using stubble or, more commonly nowadays, industrial blowtorches.