SAUCISSE, UNE TRADITION HACHEE MENUE?

Cervelas, Morteau or Montbéliard, Toulouse sausage, figatelli, Savoie diot, knack... Sausages are one of the flagships of French gastronomy, appreciated by 80% of consumers. Yet today few "bouchers-charcutiers" make their own produce. An investigation into the sector that reveals its best practices, and its worst.

Directed by: Élodie Bonnes (France, 2021)