关于国外杀猪放不放血，好奇搜了下，目前搜到的结论是：会放血。

参考文献：
https://extension.sdstate.edu/home-hog-slaughter

美国南达科他州立大学官网链接，介绍了杀猪的流程，其中有一步：
Step 6: Exsanguinate (bleed the animal).
After the animal is stunned, the front and back legs will likely begin to kick rapidly. This is normal. It is caused by the disruption to the nervous system caused by the stun, not a sign of consciousness. It is important to be careful when exsanguinating because these movements after stunning can be unpredictable. Always be aware of where your knife is. Roll the animal over so you have access to its underside. Use your fingers to find the sternum bone between the front legs where the ribs meet. Trace the sternum towards the head to find the end of the sternum. Insert your knife behind the sternum with the tip of your knife pointed towards the tail and the sharp side of the blade towards the backbone of the animal. The knife should be parallel to the sternum but behind it. Once the knife is fully inserted so the handle is up to the skin, flick your wrist so the blade is at about a 45-degree angle from where it started and draw the knife back out. If done correctly, blood should exit the body rapidly, if it does not, reinsert the knife and repeat the motion. This motion severs the carotid artery and the animal will bleed out quickly.

google翻译：
步骤6：放血（放血）。
动物昏迷后，前腿和后腿可能会开始快速踢动。这个是正常的。它是由眩晕引起的神经系统破坏引起的，而不是意识的征兆。放血时要小心，因为击晕后的这些动作可能无法预测。始终注意刀子在哪里。将动物翻过来，这样您就可以进入其底面。用手指在肋骨相遇的前腿之间找到胸骨。朝头部追踪胸骨，找到胸骨的末端。将刀插入胸骨后，刀尖指向尾巴，刀锋朝动物的主干。刀应与胸骨平行但在其后方。一旦将刀完全插入以使手柄贴合皮肤，请滑动您的手腕，使刀片与刀片开始处成大约45度角，然后将刀向后拉出。如果操作正确，血液应迅速排出体外，否则请重新插入刀并重复动作。该动作切断了颈动脉，动物将迅速出血。


https://abundantpermaculture.lpages.co/pig-kill-bleed-video/
这个链接也有杀猪的视频教程，第一步就是kill and bleed（放血）
视频最后也有放血的片段，因此可以确认国外杀猪也是会放血的

【 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 123.58.117.*