why here? look at the fundamentals, the things the lyonnais think of as birthrights. the right for instance to eat delicious cured pork in unimaginably delicious forms. >> daniel: the art of charcuterie, lyonnais can't live without it. >> anthony: look at this. terrine, pate, sausages, rillette, it's an art that's revered here and widely enjoyed. >> daniel: monsieur reynon. >> reynon: bonjour. >> daniel: merci. tony. >> anthony: bonjour, monsieur. tony. >> chef: tony. >> anthony: and few names garner more respect from aficionados of pig than reynon. [ reynon speaking french ] >> daniel: 20 -- 20 ton of saucisson just inside this room. the holiday are coming, and they're going mad with the production of saucisson. >> anthony: in a relentlessly cold room, pork shoulder, belly, and fatback are fed in batches through a vertical chopper. a sprinkling of seasoning and