Page 20 - Cold Room News Today : Breaking News, Live Updates & Top Stories | Vimarsana

Why here? look at the fundamentals, the things that lyonnaise think of as birthrights. the right, for instance, to eat delicious cured pork in unimaginably delicious formed. >> the art of charcuterie, lyonnaise can't live without it. >> pate, sausages, it's an art that's revered here and widely enjoyed. [ speaking french ] >> few names garner more respect from aficionados of pig than reynaud. >> [ speaking foreign language ]. >> 20 ton of saucisson just inside this room. the holiday are coming and they're going mad with production of saucisson. >> in a relentlessly cold room, pork shoulder, be...

Why here? look at the fundamentals, the things that lyonnaise think of as birthrights. the right, for instance, to eat delicious cured pork in unimaginably delicious formed. >> the art of charcuterie, lyonnaise can't live without it. >> pate, sausages, it's an art that's revered here and widely enjoyed. [ speaking french ] >> few names garner more respect from aficionados of pig than reynaud. >> [ speaking foreign language ] >> 20 ton of saucisson just inside this room. the holiday are coming and they're going mad with production of saucisson. >> in a relentlessly cold room, pork shoulder, bel...

>> why lyon? why here? look at the fundamentals, the things that lyonnaise think of as birthrights. the right, for instance, to eat delicious cured pork in unimaginably delicious formed. >> the art of charcuterie, lyonnaise can't live without it. >> pate, sausages, it's an art that's revered here and widely enjoyed. [ speaking french ] >> few names garner more respect from aficionados of pig than reynaud. >> 20 ton of saucisson just inside this room. the holiday are coming and they're going mad with production of saucisson. >> in a relentlessly cold room, pork shoulder, belly and back fat are ...

>> ah, the good old days. >> yeah, well. >> why lyon? why here? look at the fundamentals, the things that lyonnaise think of as birthrights. the right, for instance, to eat delicious cured pork in unimaginably delicious formed. >> the art of charcuterie, lyonnaise can't live without it. >> terrain, pate, sausages, it's an art that's revered here and widely enjoyed. [ speaking french ] >> few names garner more respect from aficionados of pig than reynaud. [ speaking foreign language ] >> 20 ton of saucisson just inside this room. the holiday are coming and they're going mad with production of s...

>> why lyon? why here? look at the fundamentals, the things that lyonnaise think of as birthrights. the right, for instance, to eat delicious cured pork in unimaginably delicious formed. >> the art of charcuterie, lyonnaise can't live without it. >> pate, sausages, it's an art that's revered here and widely enjoyed. [ speaking french ] >> few names garner more respect from aficionados of pig than reynaud. [ specking french ] >> 20 ton of saucisson just inside this room. the holiday are coming and they're going mad with production of saucisson. >> right. in a relentlessly cold room, pork should...