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.