Amplifying on bernoullies123 observation.
Porcine's line of piggable valves includes some extraordinary features:
 - bacon: a sodium and chloride based manufacturing process, derived from its colloquial origins, bake(d)-on
 - ribs: valve body's internal striated, expandable FLEX® support structure
 - Wurst: a thin membrane separating the valves 'guts' from the process
 - pulled: opposite of a pushed pig valve
 - smoked: manufacturing aging treatment designed to increase life expectancy
 - pate: a pasty mixture of lubricants for pigging service
 - prosciutto: conforms to the national Italian UNI standards
 - Schweinebraten: DIN & NAMUR standard for harsh duty
As with all piggable valves, trichinella is destructive to the valve bodies and trim and toxic to plant personnel infected by exposure.  Consult appropriate MSD's.

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