Siheyuan: Become a Tycoon from a Pig Butcher

When the pig butcher enters the village, the dogs within a hundred meters radius will not dare to bark. You told me that the butcher's family is poor and someone is bullying him? That's not just one person, that's organized. It is still a group where everyone plays with knives and sees blood every day. . . There is no better person than a dog-slaughterer, and all those who betray their hearts are scholars!

In order to earn 300% of the money, I applied for a business license and suddenly changed from a farmer to a small owner. In the 1960s, enterprises were publicized, and it was impossible to do business. It was also difficult to find a job. Most of them were poor farmers. If you were a small owner, you would have to pay several times more to buy a job, and you would be looked down upon.

My uncle was a worker in a suburban joint slaughterhouse at that time (he was only a middle-level worker). At that time, the division of labor was very clear. There were large workers, medium workers, small workers, and handymen. The workshops were also divided into several groups. From purchasing to slaughtering, pigs were divided into batches and groups. The daily slaughter quota was also limited. When a whole pig entered the factory, even the pig hair and pig manure were not wasted. And at that time, the slaughterhouse not only slaughtered pigs, but also cattle, horses, sheep and donkeys. As long as they were reported, they would be assigned to the workshop for slaughter. When I was young, I had the opportunity to observe. The purchasing and quarantine departments jointly went to the countryside to drive them back. After they came back, they would be weighed uniformly, and then labeled and driven to the storage pen. The workshop director issued the documents. A group of more than 30 workers was divided into several teams. The chain rope used to tie the pigs was made of thin strands of oil silk. The ground anchors were buried first (threaded through hole I-beam), a copper pipe cover is hung with an oiled wire rope and the pig's trotters are tied, and then half of the I-beam is fastened. The pig is tied and driven to the inclined grinding table. The intermediate worker presses the pig, and the big worker takes a red-hot fire probe (the bevel tip is hollow) from the stove with a handkerchief and inserts it along the lower jaw of the pig's head until it reaches the heart. The junior worker takes a large aluminum basin to collect the blood and sprinkle salt. The slaughtered pigs are placed on a trolley and pushed to the second workshop. The handyman starts pouring boiling water on the whole pig. The master worker starts shaving the hair with a flat-headed broad knife (the pig hair is recycled). After shaving, the master worker removes the head, tail and hooves, and the handyman is responsible for smoking and roasting the remaining pig hair. The master worker uses a sharp knife with an iron file to open the pig's belly along the throat. The small worker uses a large aluminum basin to hang the lantern and wash the intestines with clean water. The master craftsman uses a thick-back bone chopping knife to split the spine along the central axis. The young master puts the pork on the shoulders and back, and weighs the meat with both hands on it. The master of the craftsman tears the suet with his bare hands, holds his palm up to measure the fat, and cuts the meat along the grain of the pork with a knife. Two clerks must be present during the whole process. The first-class meat is divided into the upper half of the front trough and the lower half of the back mound. The second-class meat is divided into hard ribs and pork ribs connected to the soft ribs and fat edges, large spine, and three layers of streaks. The fine meat is small tenderloin and six ounces of pork neck. Squeeze the pork loins, remove the leg bones and pork knuckles, determine the meat loss, and produce them in categories. A three hundred catty fat pig will produce about two hundred catties of clean meat. There are eight or nine people in a group, and four teams take turns. At that time, the price of pork was about 30 to 40 cents per pound and required a meat stamp. Most of the second-grade offal was free of stamp (and most of it was digested internally). Even the pig manure was composted (recycled) in a centralized manner. The oil and water that has passed through here is enough for a family of three to eat on a daily basis.

Speculation? Want some iron peanuts to go with your drink?

Thank you for your support, newbies and new books. If you can like them, I am very shameless, please give me a monthly ticket. One is not too little, two will give me a broad confidence, three, four, five, you are my food and clothing parents... I pass by, nod the little hands of the masters who have made money, nod the recommendation votes, I am very grateful, kowtow and kneel to thank! ! !