CNN Anthony Bourdain Parts Unknown April 28, 2014 04:05:00
>> 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 ...
Source: archive.org