The pigs are held for 3-4 hours upon arrival to relieve stress before slaughter. They are stunned using electric currents, then bled out while hanging upside down. The carcasses are scalded and dehaired, then scraped clean. Evisceration involves removing the internal organs, which are divided into rough and red offal. Meat inspection and approval involves examining the carcass and stamping approved meat. Final processing includes washing, weighing, grading based on weight and fat content, and chilling the carcasses for 24 hours.