Inside the slaughterhouse. Undercover investigation in spanish slaughterhouses.

Modern slaughterhouses have been designed to take the highest number of animal lives, as fast as possible. Industrialised animal slaughter is a huge business, and some of these factories —which are becoming increasingly technological and are using equipment’s ever more modern and specialised—, take thousands of animals to their deaths every day. The slaughterhouse owned by Grupo Jorge, Le Porc Gourmet, kills 13,000 pigs a day; Veravic, owned by the society Ibergallus, 80,000 chickens; Faccsa has recently in