The Serbian tradition of pig slaughtering took place in the village of Voganj, 50 km (31 miles) from Belgrade on Saturday. The nine teams were competing for who could slaughter their pig in the cleanest and best way. The pig slaughtering occurs at the start of the winter months, as, before electricity, the meat could only be preserved for long periods in the colder seasons. SOT, Petar Pavkovic, farmer from Voganj (Serbian): "This used to be an annual food earlier because this is the region where only in winter time you can prepare and preserve the food so it lasts the whole year. Bacon, ham... It was a means of survival. In this region it was always normal and we continued with it." SOT, Petar Pavkovic, farmer from Voganj (Serbian): "Tradition must remain a tradition. This is not something against the rules or against the law. This is survival. We are humans. Animal is an animal, its purpose is something else." SOT, Ljubomir Janosevic, veterinarian and judge in pig slaughtering competition (Serbian): "People are well trained and they know their job, they came here to enjoy, work, to have fun and to make a final product - traditional meat for smoking, pork chop, bacon and ham. They all know what should be done and I believe everything will be finished in a short period of time".
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