The Journey of a Sausage:
An Investigation of the Industrial Meat Production Process in Switzerland
Roma 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.
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
System by Wolf AG