chapter 2

#1342, whose real name was Jennifer, was then transported to the nearby slaughterhouse that belonged to the farm. During this trip, Jennifer realized that she was going to be slaughtered like a pig in the foreseeable future and she felt increasing panic. When she arrived at the slaughterhouse, she refused to get out of the transporter, so two employees of the slaughterhouse had to drag her out of the transporter. She was then driven down a ramp into the slaughterhouse where she was rinsed with cold water. When she was clean, she was herded into a chamber that had a massive steel door with a round window. After a few minutes Jennifer noticed that her air was getting worse, she banged on the steel door and screamed and begged but there was no response. Jennifer could barely breathe and eventually slumped to the floor, where she slowly lost consciousness, twitching, and eventually died. Two slaughterhouse employees opened the door of the CO2 chamber, and dragged #1342's carcass out. Two meat hooks were then driven through #1342's feet and She was suspended upside down on a chain with a pulley. A bucket was placed underneath her and a butcher slit her throat and let the blood run into the bucket. When the carcass was bled out, the butcher cut #1342's belly open from the pubic region to the breastbone, the butcher admiring the thick yellowish layer of fat at the edge of the cut. Now the carcass of #1342 was eviscerated, the liver, kidneys, heart and the lungs were set aside to be processed with afterwards, the intestines were also set aside to be used for sausage production. The remaining intestines were thrown into the trash, then the head of #1342 was cut off with a saw and also thrown into the trash. #1342 was then cut in half with a saw, the two halves rocked back and forth a bit and with the thick bacon and huge hind hams, looked simply magnificent. The two halves were now further processed and cut up by several butchers who joined in. #1342 which was once called Jennifer, was now just a pile of meat waiting to be processed into bacon, ham and sausage....
After a good 3 months, Ivonne received a total of about 93 kg of processed meat in the form of smoked bacon, lard, two smoked hams, and kilos of smoked, air-dried, and cooked sausage. She beamed as the bacon, ham and sausages hung in her pantry, the shiny bacon sides were about 22 cm thick and had a balance of fat and meat, the two fat rear hams, were plump, meaty and round and only the many fat sausages....

On this day, Ivonne prepared herself a meal of fresh bread thickly topped with sausage and bacon and ate so much until her own belly bulged and she could no longer get anything inside her. Sated and satisfied, she lay down on her couch and thought to herself, working in a fattening farm has its advantages...