I still remember when my grandma reared a couple of pigs each year. I think one must have been the previous year's pig, and one was the current year's pig. The pig was killed by the butcher, and it was hung in the cellar of the farm. The cellar was damp, dripping walls, had ferns growing in it. And the h@nging pig was covered in green stuff...mould/penicillin? I am talking 1950's and 60's.
And this was our delicious bacon every morning....I was never ill from eating this. There were no fridges in those days, so a lot of stuff was kept in those cellars...