Hogs and pigs do not
chew their cuds and are therefore not Kosher.
A kosher inspection
starts while the animals are still alive and continues until the
finished product leaves the plant. This system operates under the
diligent and watchful supervision of kosher inspectors, who stringently
control the process from the time the meat is slaughtered until it is
Kosher: Cattle, Sheep, Goats,
Non-Kosher: Horses, Donkeys,
Camels and Pigs.
Kosher Slaughter (Shechitah)
This is where
additional costs come in. The slaughter is performed by a "shochet"
(a man of skill, piety and expertise). Make sure that:
1. Neck area is clean
2. Severing of the trachea and esophagus
3. Cut is within the proper area
4. No hesitation
5. No pressing
6. No tearing