I’ve been waiting to see a proper pig slaughtering for a good three months, since I first heard how it’s really done. First, you shave the skin. Latin American societies do not, my previous host father tells me over dinner, under any circumstances, shave their pigs before they slaughter them. I don’t ask how he knows this—this culture is an absolute meridian of pig fat. Ancient gurus, swollen from vast wellsprings of knowledge, travel from across the world to learn one of life’s last, preserved secrets. They wait patiently, and watch, as I watch, the sharpened knives gleaming beside the still-damp pit where, when it is finally decided by host father, the pig will suffer a sharp, momentary pain right in the heart. The knife is sure to be exact. I’ve seen him shave a potato, and I’ve seen him slice a fine fish head.
But everything loses momentum all at once. Host father doesn’t wake me the next morning. The rest is lost in translation; all I know is there’s no pig to be slaughtered anymore. I lack the language skills to probe too deeply, and I’m left only with my own frustrated thoughts. Could there be anything more shallow, I ask myself, than wanting to see it all just for the novelty of it? I’m certainly not going to eat the pig fat my host father tells me will finally make me a man. And if I don’t eat the damn thing, then how can I justify watching a perfectly harmless animal be slaughtered, just for the sake of it? I wasn’t the one who fed it; I didn’t make it what it is today. Maybe it’s best, and much more symbolic, I say to myself (although not in such lucid sentences), that the pig just disappeared without warning. I don’t even know its name. Perhaps it’s just time that host father, and myself, admit the fact that I’m not fit to be made a man just yet.
This is how much I love Ukraine: on the second day of my stay at the final site where I’ll be living for two years, the beautiful town of R——, I awake to the sound of crunching pig bones under the weight of a whooping hatchet. Slowly sneaking out my room, my senses tingly from the pure shamelessness of the sound, I find my new host father (a policeman) chopping at pieces of scattered pig in the next room. The room is white, unfinished, and cold, a forgotten renovation. I say “Hi,” and ask if I can be of any help. My new host father looks up from his work and flashes a warm, mildly condescending smile.
When my new host father isn’t working, he’s lying on the divan in the living room with his two children and his wife, cuddled up with a small cat named Rejik (Orange in Russian); he invites me into their warm bundle, and I clumsily tumble in with them, not entirely conscious of where all of my limbs are. We watch Ukrainian television (usually dubbed American movies from the last two decades like Police Academy! or Coming To America). I’ve learned to feel comfortable with these strangers in a very short amount of time, and there’s no sense of jealousy when I accidentally brush up against his wife inappropriately—in fact, no one notices but me.
The next morning I walk to the kitchen for breakfast and there it is, its four legs sticking out on one side of the table. My host mother is scribbling labels and vigorously packing the meat into large plastic freezer bags. Blood, more than I’m accustomed to seeing, makes me nauseous, but I still eat my breakfast. I joke around to cut the tension, introducing myself to the pig and asking if it has a name. It doesn’t. Host mother has a hard time packing the ribs, so she takes a hatchet and cuts them half, straining and smiling at her lack of muscle power, as she calls it. I watch her as she mercilessly stuffs the rest of the pig neatly into the dozens of freezer compartments. They are all, I see, packed full with some sort of meat. I’m not ready, I tell myself, to eat this pig, much less see one slaughtered.
The mystery of pig fat is that even when you taste it, unless you see the animal slaughtered, there’s no way you can really know the amount of work that went into it. The ancient gurus know this; they know the true mystery lies in the entire process and a mindfulness of the whole process as it unfolds, from squealing piglet to clean-shaven skin to shameless hatchet. Are you allowed to love the pig as you feed it? Do you first love and then detach yourself, becoming a mere predator, or are you Stoic from the get-go? These are the fundamental questions we pig fat acolytes all keep flocking back to. The small piglet I end up eating a part of on New Year’s—after sitting five hours, bored, while people around me speak in much more complex syntax than I’m capable of understanding—has already lost all of its imagined exotic flavor. I don’t even think twice about eating it, and it’s only right now that I’ve decided, in my usual fashion, that maybe I’ve betrayed myself by eating it after I said I wouldn’t. After all, I didn’t feed the pig, and I didn’t slaughter it.
All of this makes me feel defenseless and empty. I know that’s not really the case—I have a lot to offer these kids in terms of education and culture. It’s just that every now and again, as is the case with pig fat and its forever forbidden mysteries, you run up against a barrier you didn’t know you had. Up until now, every time I encounter one of these barriers, I say to myself, “Well, it’s time to break it then!” But I don’t think this is one of them. I’m not made to be that kind of “man,” as host father so elegantly put it. The questions I’m faced with are entirely mental, passive in the eyes of people like host fathers. Mine isn’t the active life of slaughtering the pig, but the mental reservation that comes with simply watching the act. I don’t debate about whether or not to get my hands bloody and join host mother in packing the freezer full of guts; I debate about whether or not to eat it after it’s been prepared. And even then, even after I’ve decided on something, finally, I’m able to change my mind on a sudden impulse, and one of pure boredom at that. Oh Hamlet, you’re so much braver than me!
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