City
The Charred Remains of the New York Pork Slaughterhouse
At the far edge of Toronto's Junction rests the charred carcass of New York Pork. An unassuming boarded facade masks the remains of a terrifying abandoned slaughterhouse, left to rot.
Since the fire of 2006, I had heard various rumors of its unsettling innards (a basement so contaminated a friend had to have chest x-rays done after a visitation, machinery so cruel as to make even the most carnivorous individual cringe), that I simply had to go check it out for myself.
I am no stranger to this neck of the woods, especially when it comes to its abandonments. This turned out, however, to be a fundamentally different encounter. Walking through the grizzly grisly remains and observing its contents, I was able to gather a fairly decent sense of the activities that went on in this building before the fire took it down.
The stark, wide herding room led to a narrow crossing, filtering into a narrow set of gates which would allow the gruesome process to begin...
Rusty hooks still hang in all directions, casting menacing shadows in the darkened rooms...
"I've done work in another facility that handled pork, it was an eerie feeling to have to push the hogs apart to squeeze between them to move through the facility. They hung from the conveyor constantly and you couldn't move anywhere without pushing through them. I had to work on the 'singer' (singe-er) that would burn-off the hair from the hog after death and before processing" (~ fellow explorer)
Slightly overwhelmed by this spectacle, we headed to the offices where we were immediately embraced by what seemed a frozen image of the chaos and frenzy which must have ensued in the last moments of this place.
Looking at the remaining elements -- the scattered tools, clothing and personal artifacts from the workers -- a very sensitive and personal element seemed to re-enter this building. 
Walking through the rooms, I was reminiscent of Polidori's Prypiat. The now silent remains spoke volumes...

At times, it seemed as if the workers had left only moments before. Raccoon-prints in a briefcase filled with sediment, however, quickly grounded these thoughts...
Heading back to the former animal death-arcade, one of my sojourners pointed out some of the more gruesome elements of the facility: examination of the guillotine was shortly followed by glimpses of the massive device which would literally rip the skin off an animal...
The play of shadow and light in the building was at the same time stunning and terrifying; every horror movie came to mind. 
With every shot I struggled to take, my nostrils were filled with the rancid reek of charred blood; every step I took further stained my pants and sleeves with the mark of unspeakable acts...
Perhaps it was the unnerving perpetual silence of a place once brimming with life and death, or maybe it was the black stuff I sneezed-up later on, while (somewhat ironically) eating a bacon-cheeseburger -- either way, this is one space I will unlikely re-visit. Like so many truly disturbing things, the pot seems clean on the outside, but it was the murky depths which disturbed me.
As a fellow explorer commented recently, recalling his own experience there after seeing my photos, "it really was an industrial factory of death ".
(To see the rest of the shots, as well as high-res. versions of those above, you can check out my flickr slide-show below.)


Discussion
30 Comments
Sort By Oldest First / Newest First
Subscribe
I wonder what became of the investigation into the circumstances of the fire - whether it was arson, an inside job or 'pressure' applied by disgruntled townhouse owners who disliked the reality of moving into a home in a meat processing district.
http://www.flickr.com/photos/bigdaddyhame/sets/72157594369883444/show/
I've checked this place out in the past, in the summer no less, and didn't smell any charred blood (or anything else to that matter). Not sure why the smell would have made a recurrence in the cold.
Really? Bears? Try "grisly remains"...
Every time I see a truckload of hogs heading to the abattoir on Tecumseth, I shudder.
Porker: When down on the sunken floor just above the herding racks, the smell is horrendous; my visit was just before the cold, though...so maybe its not so bad now...
jonathan@blogTO
If they were kidnapping little 4-year-old girls and bringing them to the plant, and then using that machine to strip their skin off while they were still alive, now THAT would be unspeakable.
... no, wait. It wouldn't. Cause i just spoke that too.
Just watch the hypocrisy and sensationalism. You enjoy pork - you were eating a bacon cheeseburger at the end of the article - so please have respect for the methods we employ to make that food available to you.
Thank you very much for your criticism -- I will keep this in mind in the future.
And yes, I love bacon : )
jonathan@blogTO
If you don't actually feel this way, it's neither respectful (to those on either side of the issue) nor sensible to use it as window dressing. If you do actually feel this way, then make up your damned mind already. Nobody likes a waffler and the whole "meat is murder but I like bacon ;)" thing is pretty lame.
Thank you very much for your comment!
Dip: Haha...unintentional! That's the person who had their chest X-rayed...and yet still came back with me!? I was shooting with an ultra-wide lens, so I guess she didn't think she'd be in the snap...heh.
Jonathan@blogTO
the simpsons episode with troy mcclure at bovine university is a much better commentary
; P
j->
http://www.latenightinthebedroom.com/
first segment, episode 5.
I worked in a Kosher abattoir for ONE day. I can tell you right now, that the RELIGIOUS method of slaughtering animals is barbaric and FAR infinitely more painful than the standard one. Being knocked unconscious versus squeezed in a box, having your head pulled back with chains and throat slit with a scimitar vertically while fully awake??? Canada's rules and regulations for slaughterhouses are far more stringent then those of the U.S. (if you've ever seen a video made by PETA it was made south of the border). I am not naive nor ignorant about what goes into making meat, I went into making meat and back vegetarian philosophy 100%, but understand, that in feeding a nation, there are people along the way who DO consider, and give a shit.
Lots of rumors about the fire. Wonder if anything ever came of the investigation.