from wiki: 是放血的
Typically, pigs are first rendered unconscious using one of the following means: stunning using electric current applied with electrodes, or stunning using captive bolt pistol, and inhalation of CO2, then in some cases a .22 pistol/rifle which is shot directly into the brain. They are then hoisted on a rail, after which they are exsanguinated, usually via the carotid artery and the jugular vein. After the blood is gone, the carcass is drenched in hot water in a device called a pig scalder which helps in the removal of hair, which is subsequently completed by using scissor-like devices and then if necessary with a torch. However, in many countries across the world, rendering the pig unconscious is not standard practice and exsanguination occurs whilst the pigs are fully conscious.

【 在 A1551067 的大作中提到: 】
: 1，杀猪不放血的肉会很容易腐败，所以不可能不放血。
: 2. 另一个说法外国猪肉臭是因为不阉割，养过猪的就会知道不阉割的公猪有多难养，不老实呆着，不好好吃食，所以不可能不阉割。
: 很多人不知道是出于显示自己优越感还是无知，还是煽动民族主义的培训话术一说进口肉就说臭，这种论调和高职论坛太不符合了。
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FROM 71.117.30.*