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THE PORK TRAIL
  • 27'
  • Author : Virginie Vilar
  • 20-02-2014
  • Master : 2321

THE PORK TRAIL | France 2 | Envoyé Spécial

At 35kg per person per year, pork is the most highly consumed meat in France, mainly in the form of cold cuts. 70% of salamis and ham sold in supermarkets are produced from imported pigs. Over recent years France has seen an increase in the formidable competition from the Spanish sector and, even more so from the German, with meat at 20% lower prices. Under what conditions is this “low-cost” pig produced? What sort of traceability is there to this meat? Over four months Envoyé Spécial carried out an investigation into the sector: among farmers, behind the scenes of the food industry, in slaughterhouses beyond the Rhine, where Romanian and Polish short-term employees work under extremely insecure conditions. Can all the health issues be guaranteed for consumers?


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