How luxury saucisson is made in the French Basque Country
We examine how heavier pigs, longer aging, and full control over production challenge the industrial saucisson model.
Saucisson began as a way to preserve leftover cuts of meat. Today, it represents one of France's largest charcuterie markets, with most of it produced at an industrial scale. In this episode, we visit Domaine Abotia in the Basque Country, where a sixth-generation farm is redefining saucisson as a high-end, regionally driven product. We examine how heavier pigs, longer aging, and full control over production challenge the industrial model.
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