THE ART OF KILLING
Historically the pig has always been a key part in the domestic life of many families in Northern Italy. The breeding of at least one pig per year allowed a family unit to have enough meat for most of the year, mainly thanks to the conservation through sausages: the “salame”. In medium-poor context like Italy until the first half of XX century, pork meat was usually the main animal protein, besides chicken. As goes the saying “with pigs nothing goes to waste”, families could get different meals from every part of the animal. Usually, at the moment of the butchery, a particular person was called: the “norcino”, a man skilled in the pork-butchery techniques.
Today, pig breeding is done mainly at an industrial level, while in few cases families breed the animal on their own for a private consume. Therefore, the traditional figure of the “norcino” is disappearing.
This project is an attempt to show the work of one of the few remained: the picture were taken in late 2015 in the province of Brescia, Italy.
© Giacomo Dusina