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The sprinkling of seasoning and spices. removed in large balls of finely but not too finely chopped leek. you do not want to get your hand caught in one of these things. then mixed to smooth perfection with a dough hook. >> lot of work. >> spread out and layered for consistent seasoning, formed into shapes and smacked to remove air bubbles. >> make sure the meat gets really tight. >> into the sausage machine and piped into organic casings. trust me, it ain't easy. >> very light touch. >> let's see now, wise guy. come on. let's see this.

Fat are fed in batches through a vertical chopper. the sprinkling of seasoning and spices. removed in large balls of finely but not too finely chopped leek. you do not want to get your hand caught in one of these things. then mixed to smooth perfection with a dough hook. >> lot of work. >> spread out and layered for consistent seasoning, formed into shapes and smacked to remove air bubbles. >> make sure the meat gets really tight. >> into the sausage machine and piped into organic casings. trust me, it ain't easy. >> very light touch. >> let's see now, wise guy. come on.

Fatback are fed in batches through a vertical chopper. the sprinkling of seasoning and spices. removed in large balls of finely but not too finely chopped meat. you do not want to get your hand caught in one of these things. then mixed to smooth perfection with a dough hook. >> lot of work. >> spread out and layered for consistent seasoning, formed into shapes and smacked to remove air bubbles. >> make sure the meat gets really tight. >> into the sausage machine and piped into organic casings. trust me, it ain't easy. >> very light touch.

The sprinkling of seasoning and spices. removed in large balls of finely but not too finely chopped leek. you do not want to get your hand caught in one of these things. then mixed to smooth perfection with a dough hook. >> lot of work. >> spread out and layered for consistent seasoning, formed into shapes and smacked to remove air bubbles. >> make sure the meat gets really tight. >> into the sausage machine and piped into organic casings. trust me, it ain't easy. ♪ >> very light touch. >> let's see now, wise guy. come on.

>> the art of charcuterie, lyonaise 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 sosisant just inside this room. the holiday are coming and they're going mad with production of saucisso np. >> in a relentlessly cold room, pork shoulder, belly and back fat are fed in batches through a vertical chopper. the sprinkling of seasoning and spices. removed in large balls of finely but not too finely chopped leek. you ...