Published In:
Ann Arbor News, March 20, 1954
Caption:
FROM HOGS TO PORK: In this room, hogs are killed, bled, scalded, de-haired and washed. George E. Bowler (front center) of the City Health Department inspects all animals during each killing operation. Uzziah Wallace (left) is about to slit open one of the animals, while Fritz Model (right) gives the pork a final washing with a hose.

Published In:
Ann Arbor News, March 20, 1954
Caption:
PORK TODAY, HAM TOMORROW: Suspended in long rows, pork is chilled in this Peters Sausage Co. cooling room overnight. When removed to the cutting floor, the internal temperature of the meat will be about 36 degrees.

Published In:
Ann Arbor News, November 1, 1963
Caption:
PESKY PORKER: Local residents en route to work this morning along Broadway had to dodge around this plump hog, one of two which darted to their temporary freedom from a truck at the Peters Sausage Co. Employes of the meat processing firm, Danny Fleming (left) and Steve Berecz, hold down the animal after suitably hog-tying him as City Patrolman Arthur Hughes (right) looks on.

Published In:
Ann Arbor News, May 28, 1971
Caption:
Bill The Pig Gets Eleventh Meal Of The Day From 'Re-cycled' bottle