By Toggle Video Published: 19 Nov 2019 Audio: English
Chef Ming Tan gets an inside look at conditions at a pig farm in Sarawak, Malaysia. He finds out what it takes to transport livestock to Singapore in a 48-hour boat journey. After the pigs are slaughtered in Singapore, carcasses are sent to OJJ Foods processing centre, where 10 butchers break down 250 pigs a day. Finally these pieces are packed and transported to local supermarkets.
Your account has been logged out.
[Error code: 11] Login Unsuccessful, please retry again. If the problem persists, please contact customer care
Please wait. Processing