Hogs were driven to the roofs of the building, where they were allowed to cool down. And then they were brought onto the kill floor, about 12 or 13 at a time, where a shackler would shackle the hind leg. And then the hog would be lifted into the air by the Hurford wheel, and they’d go to the sticker, who basically cut the hog’s throat. Then it would pass onto an army of 150 men and women who would dress the hog. And then you were taken off to see the soap works, the hide rooms, through the whole thing.