For pork meat lovers, pork (Doh Sniang in Khasi language) in Shillong which are sold for Rs. 240 a kg is not only a delicacy; it is heartening to know that butchers maintain one of the cleanest methods in removing the hair off the pig.
As pork is popular among the local populace, no parts of the entire pig are thrown away and are made in different cuisines like Jadoh, Dohkhlieh, Dohneiiong, Doh That, etc.
Pigs are usually killed by stuffing a cloth in its mouth with a stick – suffocating it till it dies. While many among other tribals in North East India uses fire to remove the hair, butchers in Shillong usually uses hot boiling water.
After bleeding out the entire pig, the butcher covers one side of the pig carcass with a bosta (rice sack) and poured hot water over it. After soaking it for about 30 minutes, the butcher uses either a halved bamboo or knife to scrap the hair off the entire pig carcass.
According to Bah Khyriem, a local butcher in one of the numerous roadside pork shops in Shillong, around 3000-5000 pigs are slaughtered in Bara Bazaar every day and sent out to pork shops in the entire city early in the morning.
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