Dialect recording in East Haddon, Northamptonshire

[Side 1] Mr Ward talks about killing pig, explains importance of fasting pig beforehand, comments new restrictions mean only butcher now allowed to slaughter pig, stresses need for care to ensure no damage to meat, explains noose secured round top jaw on 'tushes' [= back teeth], 'humane killer' [= instrument used to slaughter animal painlessly] used to kill pig before butcher sticks pig in throat. [Side 2] Mr Ward talks about killing pig, stresses importance of bleeding pig thoroughly, discusses difference between singeing and scalding pig, place pig on 'cratch' [= bench for dressing pig] to scrape singed hair off, turn pig on back and split down middle to remove 'chitterlings' [= intestines] and 'leaf' [= fat round pig's kidney], hang leaf up and render down to make lard, wash pig to remove blood and hang to dry for 12 hours, remove 'pluck' [= heart/liver/lungs]. Continued at 1LL0015115 S1.