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Chapter 1

Emilio Banafasi

In Pissaccotta, a small town in Italy that is well known for its fine pork products, Emilio was a professional hog massager, following in his father’s vocation. He is the only son of Piero and Martina Banafasi.

According to Piero, Emilio’s father, massaging a hog meant going into the pigsty and gently rubbing the sows and swine to make sure their meat was tender. Although a dirty job, he was paid well.

It wasn’t an easy job. He had to soooey (traditional way of calling the pigs in the area) the pigs first to calm them down and convince them to come to him at his massage cage. Once he had them in the cage and calmed down, knowing that pigs are near the top of intelligence, he felt it important to talk to them to let them know that he wasn’t the butcher that they would see soon.

The local swine owners’ farms were known for the tender meats, especially the bacon. All credit went to Emilio and his magic hands.

Swine owners from farms around the area heard of Emilio and hired him on weekends to massage their swine before the Monday butchering. Business was good, although the house did have a bit of smell!

Emilio’s training consisted watching his father rub the swine before butchering them. His dream was to open the world’s first swine massage school. He felt he would have to wait once he was settled down and successful.