Why kill pigs during the Spring Festival?

Killing pigs is a traditional custom of Han nationality and ethnic minorities.

Killing pigs is to prepare for the Chinese New Year, so most of the meat is broken into pieces according to the blood neck, tenderloin, hard ribs, late autumn and other parts, and stored in a vat with the filled blood sausage and vermicelli sausage. Because there is a folk custom in China, you can't cut with a knife from the first day of the first month to the fifth day of the first month. Generally, before New Year's Eve, the meat you want to use these days is cut and chopped according to the purpose and put in pots and bowls in the jar. It can be "thawed" (thawed) when used.

When the Chinese New Year is approaching, friends and relatives are invited to have dinner at home. The main contents of the dishes are pork, such as fried pork liver, boiled pork, braised pork and so on. This kind of party is called eating pork soup.