True Left

https://www.dailymail.co.uk/news/article-2253325/Nine-arrested-animal-cruelty-Wyoming-pig-farm-workers-caught-video-brutally-punching-sows-flipping-piglets-air.html

Troubles for the Wyoming pig farm started in May when the HSUS released shocking footage online showing workers viciously kicking animals, hitting them with sticks and tossing small piglets.

Shot by undercover activists over 27 days, the video shows a bearded worker taking his anger out on a sick-looking mother pig, shouting: 'You want to f*** with me today? I'm in no f***ing mood!' before punching it.

Violently breed pigs in cruel, inescapable and sustainable factory conditions, and then sincerely accuse the pigs of being the ones "****ing with" you. A.k.a. it's OK for factory herders to be "white".

Later in the video, a severely obese worker hits and kicks a pig with a broken leg before bouncing her weight on its injury, yelling at it to get up. The pig lets out a blood-curdling squeal.
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The undercover investigator also found pregnant pigs with untreated abscesses and severe rectal and uterine prolapses, mummified piglet corpses, and baby piglets who had fallen through floor slats to either hang to death or drown in manure pits.

Pigs used for breeding were confined in two-foot-wide metal cages so small they can't even turn around.

This is how the pigs "**** with" factory herders, apparently.

(Compare with police attitudes towards "non-whites":

https://trueleft.createaforum.com/news/police-rightist-bias/ )

Further information about how pigs "**** with" factory herders (sustainability emphasis in bold):

https://en.wikipedia.org/wiki/Pig_farming#Impacts_on_sow_breeding

Hogs raised in confinement systems tend to produce 23.5 piglets per year. From 2013 to 2016, sow death rates have nearly doubled from 5.8%-10.2%, 25-50% of these deaths have been caused by prolapse.[15]

Other probable causes of death include vitamin deficiency, mycotoxins in feed, high density diets or abdominal issues.[16]
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Raising rates in death are a profit concern to the industry, so money is being invested into research to find potential solutions of preventing prolapse.[17]
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Pigs were originally bred to rapidly gain weight and backfat in the late 1980s. In a more fat-conscious modern day America, pigs are now being bred to have less back fat and produce more offspring, which pushes the sow's body too far and is deemed one of the causes of the current prolapse epidemic. Researchers and veterinarians are seeking ways to positively impact the health of the hogs and benefit the hog business without taking much from the economy.[18]

In fact, pigs have been "****ing with" herders even before the factory era:

https://en.wikipedia.org/wiki/Pig_slaughter#European_tradition

Pig slaughter is a tradition known in numerous European countries and regions: Armenia (Խոզ մորթելը, Khoz mort’ely), Only Traditional among Albanian Christians), Bulgaria (колене на прасе, kolene na prase), North Macedonia (колење на прасе, kolenje na prase), Croatia (kolinje), the Czech Republic (zabijačka), France (tue-cochon), Georgia (ღორის დაკვლა, ghoris dak’vla), Greece, Hungary (disznóvágás), Italy (maialatura), Moldova, Montenegro (svinjokolj), Poland (świniobicie), Portugal (matança), Romania (tăiatul porcului, Ignat), Russia (Убой свиней, Uboy sviney) Serbia (see below), Slovakia (zabíjačka), Slovenia (koline), Spain (matanza), Ukraine, Corsica and others.
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The slaughter traditionally takes place in the autumn and early winter, and the timing has several practical considerations.[9] It can start as soon as it gets cold, as the cold is required as a natural method of preserving the relatively large quantities of meat during the butchering.[10] Yet, because people often do the work in the open, it is preferable that the temperatures aren't too much below freezing during this time, hence the slaughter rarely extends into winter. Also, slaughter activities typically need to produce results before the Christmas season, to provide for the festive cuisine.

Actual Christians would not celebrate Christmas this way.....

After WWII, in Yugoslavia, a state holiday fell on 29 November, with that and next day being non-working, so most slaughters were held on that occasion. In Croatian region Dalmatia, the pig-slaughter are traditionally done in period between Christmas and New Year's Eve.

The entire duration of the slaughter can be as long as three days. Because people were traditionally stocking up on supplies before winter, it became customary to slaughter more than one pig, which increased the amount of time necessary for the meat to be processed. Some families visit their relatives (often grandparents) and friends at that time of the year, in order to help.
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To complement the activities, rakija or wine is drunk by participants during the butchering.[10]
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In some countries traditional pig slaughter is a special event.[16] Pig slaughter in the Czech Republic has usually taken place during the winter months, when low temperatures make it easier to store fresh meat and meat products. Preparations for the event extended over a number of days and involved a variety of ceremonies.[16] The event itself was accompanied by the making of traditional dishes such as jitrnice, tlačenka and škvarky. After the slaughter, the young men of the village would visit neighbours and relatives bringing gifts of meat and fresh soup. The pig slaughter ended with what was called a karmina, a special celebration held in the household where the slaughter had taken place. Invited guests, sometimes dressed in masks, would join in the feasting and drinking.[16] In the past, the traditional pig slaughters usually ended on Ash Wednesday.[16]
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The traditional domestic pig slaughter was a favourite theme of the renowned Czech painter Josef Lada.[16]
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In Slovakia, the pig slaughter (zabíjačka, zakáľačka, bravčovina, svinský kar, karmina) was an essential part of the winter traditions from early medieval times.[23] The pig slaughter was considered an important event in village society and an opportunity for families to get together. According to Katarína Nádaská of the Department of Ethnology and Cultural Anthropology at Comenius University in Bratislava, the traditional period for pig slaughters usually started on 21 December, the feast day of St. Thomas. There was a special magical importance attached to the date and farmers believed that the meat of a pig slaughtered on St. Thomas Day would last longer.[23] A second traditional pig slaughtering period began around Mardi Gras.

In the past there were a number of traditional customs associated with the pig slaughter. After the slaughter, the girls of the household would collect the bones and scatter them around the yard for love magic purposes.

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