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Slaughtering Belgian Blue cattle, East Flanders, Belgium. Weekly slaughter day at Slagerij Vandewalle, the only butcher shop in the Flemish part of Belgium that slaughters its own cows, sheep, and pigs. The Vande Walle family has run the town’s butcher shop since 1856, and current owner Ruben Vande Walle says it would be virtually impossible for a newcomer to get into this business with all the permits required. On an average slaughter day, these two butchers, Barnard Bourgois and Pieter Vervaecke, process 5-6 cattle, 15 pigs, and 20-25 sheep. The cattle and sheep are killed instantaneously by a pneumatic shot to the head, and the pigs are electrocuted with pinchers.

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Slaughtering Belgian Blue cattle, East Flanders, Belgium. Weekly slaughter day at Slagerij Vandewalle, the only butcher shop in the Flemish part of Belgium that slaughters its own cows, sheep, and pigs. The Vande Walle family has run the town’s butcher shop since 1856, and current owner Ruben Vande Walle says it would be virtually impossible for a newcomer to get into this business with all the permits required. On an average slaughter day, these two butchers, Barnard Bourgois and Pieter Vervaecke, process 5-6 cattle, 15 pigs, and 20-25 sheep. The cattle and sheep are killed instantaneously by a pneumatic shot to the head, and the pigs are electrocuted with pinchers.

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