Killing a pig is a major event in an Akha village, and if the pig is large enough a couple villages may come to buy meat. Nothing is as carefully devided up by the Akha as meat.  The entire animal is cut up, a piece of every organ is added to each pile, the same amount of hide, fat, meat, bones and blood. Nothing is wasted and no one gets more. A price is set per pile or kilo, depending if a scale can be found in the villae.

Mountain black Akha grown pig is some of the best grown pork one can find. The flavor is noteably different from hormone injected low land pigs.

A pig is tied, up and sprinkled with ceremonial water. Then it's heart is pierced with a knife, the blood collected into a bowl with water and salt added. Once the pig dies, which is quite rapid, a fire is started and roof thatch is used to fan flames all over the pig's body and remove all hair and any parasites.  A hoe or knife is used to scrape clean the outer black layer and any remaining hair.

The pig is cut open and all of it's intenstines are cleaned out and divided up. The small intestine closest to the stomach is considered a delicacy.

A pig can cost from 1,200 baht to 5,000 baht or more depending on size.