In the European Union, the Regulation (EC) of the European Parliament and of the Council No. 852/2004, 853/2004 and 854/2004 cover various aspects of hygiene of foodstuffs that includes pig slaughter. Pig slaughter is a tradition known in numerous European countries and regions: Albania, Bulgaria ("колене на прасе, kolene na prase"), North Macedonia ("колење на прасе, kolenje na prase"), Croatia ("kolinje"), the Czech Republic ("zabijačka"), Greece, Hungary ("disznóvágás"), Italy ("maialata"), Moldova, Poland ("świniobicie"), Portugal ("matança"), Romania ("tăiatul porcului, Ignat"), Russia, Serbia ("see below"), Slovakia ("zabíjačka"), Slovenia ("koline"), Spain ("matanza"), Ukraine, Corsica and others. Family hog pens have also existed in the United States on small family farms, but in recent decades has become rare. The slaughter traditionally takes place in the autumn and early winter, and the timing has several practical considerations. 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. 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. In the past, this was also the only time of the year when people could afford to eat larger amounts of meat. In modern times, almost any family in Europe that is so inclined can afford to slaughter, yet there is also an abundance of pre-processed meat in the shops, so the traditional method of slaughtering is becoming more and more of a folk custom rather than a necessity. The slaughter requires numerous preparations, including troughs, large quantities of boiling water, large wooden barrels for storing meat, pots, sharp knives, and in modern times also artificial intestines (hoses for various sausages). Historically, butchering was a trade passed from father to son. Today the initial slaughter is normally performed by a professional butcher. After that, the meat is butchered by laymen, and the process is accompanied by various local rituals.