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Modern pig slaughter processing typically involves a series of steps designed to efficiently and humanely process pigs for meat production.
The following are common steps involved in modern pig slaughter processing:

Arrival and Unloading: Pigs are transported to the processing facility in specially designed trucks. Upon arrival, they are unloaded in designated areas.

Stunning: The pigs are moved to a stunning area where they are rendered unconscious before slaughter. 
Bleeding: Once the pigs are stunned, their throats are cut to allow for bleeding. 

Scalding and Hair Removal: After bleeding, the carcasses are typically passed through a scalding tank to loosen the hair. The pigs are then mechanically scrubbed or scraped to remove the hair.

Evisceration: The evisceration process involves removing the internal organs of the pig, including the heart, lungs, liver, and intestines. Specialized equipment and skilled workers perform this task.

Splitting and Chilling: The carcasses are split into halves along the backbone and then chilled to reduce the temperature and inhibit bacterial growth. This chilling process helps maintain the quality and safety of the meat.

Carcass Processing: Once chilled, the carcasses are further processed into various cuts and products. This stage involves cutting, deboning, and trimming the meat, as well as separating it into different parts like hams, loins, bellies, and shoulders.

Packaging and Storage: The processed meat is packaged and labeled according to specific requirements. It is then stored in refrigerated areas or frozen for distribution and sale.