The Trilogie Carnassière is a triptych about meat. This is animals, humans, killings, always in an intimate context, in farms, following a certain tradition, with what has been transmitted and what has been lost, with joy, improvisation, chaos, but also this gravity necessarily linked to death. The first film is a weave of chicken wings, feathers, and blood. This second film is a killing of pigs, filmed in 16mm in a collective place, where we feel the strong importance of transmission and sharing. From a distance, it may appear as feverish, confused agitation, but it is on approach that you discover the precision of the gestures and precious know-how, and it becomes like a dance of boots, hands and knives. There is both this feeling of the serious, almost solemn moment, because we have killed and it must be done well, and this joy which augurs the conviviality to come, the intense pleasure of the shared meal.