In rural Spain it is typical to carry out a "matanza" in any important celebration that takes place during the winter. The animal is fed with quality products throughout the year, especially in the last months, coinciding with the fall of the acorn, to then be slaughtered between December and February.
Part of the animal is eaten the same day and with the other part sausages are made to be eaten during the rest of the year. The "matarife" (slaughterer in English) is the person who cuts the neck of the animal while the rest of the men grab it, until it bled to death. No type of sedative or anesthesia is applied to the pig, since they would remain in its meat. The grunts it emits during the sacrifice are not easy to forget.