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Two Pigs | Documentation Book | June 2007
Two Pigs is a visual comparision between butchering and dissecting a pig. The first part of Two Pigs shows the process of butchering which took place in the kitchen of my house. A team of three assisted me with mounting cameras, tripods and helping to document. Each piece of meat that was cut by the butcher was labelled, weighed and measured so the pieces could be presented life size in the final outcome – a book called Carnis. The second part of this book is called Post Mortem Room and shows the process of a pig being dissected in the lab by pathologists.
Double page spreads. The yellow refers to the Post Mortem Room, the pink to the butchering in the kitchen.
