Our interest in meat production arose from a visit to Bell’s slaughterhouse in Basel. The process from the slaughtering of the animal to the packaging of a product takes place in hidden sight from the public. What is the reason for this and why do we know so little about meat production? We explored the industrialised meat production process by retracing the production path of a sausage we bought at the supermarket and compared it to the production at a small slaughter and butcher company.
pork meat 80% (switzerland)