Despite the pandemic, domestic pig slaughter is seeing a resurgence due to tradition and increased meat prices from the African swine fever epidemic. Meat processing is now mainly done in small family circles, with restrictions affecting social events where pork is prepared. Pigs are now often purchased from traders for slaughter, and there is a trend towards making sausages and other pork products from purchased carcasses. However, the National Food Chain Safety Agency warns about the risks of food poisoning from undercooked or raw meat and advises that the animal should be healthy and fasted before slaughter, and that those involved in the processing should be healthy as well.