Rushing Blood

Nowadays most of the meat we consume derives from industrialized slaughter houses. No matter if beef, pork or chicken. In one of the traditional slaughter methods by hand the carotid artery of chicken is cut with a knife. Afterwards in order to bleed dry they are hanged up headfirst. While the blood leaves their bodies the chicken transform from animals to the product we call meat.
The photos show the annual slaughtering of chicken at a farm in Piedmont.

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