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 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. 00:00 - Intro 01:40- Basque Country 02:28 - Cutting Carcasses 04:07 - Natural Casing 05:34 - Curing 09:57 - Animals 11:47 - Tasting 13:41 - Credits ------------------------------------------------------ #saucisson #france #basquecountry #regionaleats MORE REGIONAL EATS VIDEOS: How Real Pecorino Romano Cheese Is Made In Lazio, Italy youtu.be/LSdCaoul2uM How 19 Traditional Italian Foods Are Made | Regional Eats | Insider Food youtu.be/AERLmalKz_U How 10 Meats Are Made Around The World | Regional Eats | Insider Food youtu.be/OrGJq...