Interesting timing. I worked this job a number of times back in that era but I lost touch with how things work there since the demise of live hogs arriving there by train.

I was at the supermarket today and Farmer John bacon was on sale and as I was making my selection of a couple nice packs, it got me thinking about what happened there since I left UP in the 1990s. So I guess they source local hogs and truck them in? Do they still bring them in live and slaughter them there, or do they just haul slabs of meat in?

I have to say that after working that job a couple times, between the awful smell and the sight of dead, nearly dead, and diseased hogs coming out of those cars, I didn't eat pork for many years after I left the job. I finally got over it, but it took awhile.