© Sébastien LAPEYRERE, Vic Fezensac (Gers) ; The tradition of pig-killing is very present in the southwest of France, even today during the winter in our countryside, we kill the pig to make converse (hams, patés, sausages...) which will last for part of the year... This makes it possible to perpetuate this ancient tradition. Report with a butcher in a family in the Gers.