How Sausage R made Welcome to Slaughterhouse factory

Welcome to go on an excursion along a slaughterhouse and a sausage factory. Those are piglets. They are heated by infra-red lamps so that they feel comfortable and their physical state improves. For the first days of their lives piglets live under their mother’s care. Their everyday life is food and sleep. Dwelling of the adult pigs. Automatic water and feeder supply allows to reduce the man’s role in pig breeding. “Road to death”. This is the doomed path to the putting away procedure. With the help of special equipment the man puts the connections to a pig’s neck and puts the animal away with the help of electrical discharge. The carcasses go to the butchering room where the very butchery is performed according to a standard scheme. The chest gets sawed to take out the intestines later on. With the help of such steel hooks the carcasses are moved along the slaughterhouse. Hair remains are removed with the help of burning. All unnecessary is taken out from the half-carcasses. And they move to the refrigeration chamber. There are 500 carcasses inside. The heads are stored like this. The carcasses then move to the very butchering room where the meat is separated from the bones. With the help of a colossal meat chopper the meat get minced. Containers with minced meat which are going to be delivered to various workshops. Sausages are made here. Jellous minced meat right before becoming part of sausage. Pretty small sausages. Special smoking cameras. In this room 20 women make 50 000 meat dumplings in 24 hours. Special devices for preparing delicacies. The technologists mix meat with spices to get the proper taste and odour. Process of sausage preparing. These things are going to be sent to the smoking chambers. Another type of sausage. Products are packed with pumping in a so-called “protective atmosphere” – a special gas increasing period of storage. Vacuumizing machine. Storehouse with thousands of sticks waiting to be sent off to the grocery stores and supermarkets.