Focus Work
Spring 2022

The Journey of a Sausage: An Investigation of the Industrial Meat Production Process in SwitzerlandRoma Brunner and Carmen Kempf

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.

SCHWEINSBRATWURST, BELL
Photograph: Carmen Kempf.

pork meat 80% (switzerland)
bacon (switzerland)
cider
table salt
spices
glucose
acidifying agents

Loading of body parts into trucks
Cold storage
Medical screening of the carcasses
Removal of internal organs
Removal of head and heart
Lengthwise division of the carcasses
Hair removal
Washing of the Carcasses
Slaughtering of the pigs
CO2-stunning elevator
Holding pens
Arrival of the animals
Piglet breeding
Farrowing stable
Waiting stable
Mating center
FATTENING STABLE
System by Wolf AG