Narrator: IN A TIME
OF HEALTH-CONSCIOUS EATING,
DELI MEATS
REMAIN A MEALTIME FAVORITE.
ALMOST EVERYONE
LOVES A GREAT-TASTING SANDWICH
OR SAUSAGE HOT OFF THE GRILL.
TODAY, THE BEST DELI MEATS ARE
PREPARED FROM THE LEANEST CUTS.
THEY HAVE NO TRANS FAT,
THEY ARE LOW IN SODIUM
AND SATURATED FAT,
AND CONTAIN NO FILLERS.
SOME COMPANIES PREPARE
DELI MEATS LARGELY BY HAND
TO MAINTAIN
THAT OLD-WORLD TRADITION.
SAUSAGES BEGIN AS CUTS
OF FRESH MEATS IN A GRINDER.
THE GROUND MEAT
FALLS INTO A COLLECTION TUB...
WHICH THEN DEPOSITS THE MEATS
INTO A MIXER.
ADDING ICE
KEEPS THE MEATS COLD AND FRESH.
A WORKER THEN ADDS SALT
AND ALL-NATURAL SPICES
AND SEASONINGS.
THE MIXER
BLENDS IT ALL TOGETHER.
A WORKER
FEEDS A NATURAL SAUSAGE CASING
INTO A MACHINE
CALLED A SAUSAGE LINKER
THAT FORMS AND LINKS
THE SAUSAGES.
A LOOK INSIDE THE SAUSAGE LINKER
REVEALS WHERE THE MEAT IS PUMPED
INTO THE NATURAL CASING
AND SHAPED
INTO THE DESIRED SAUSAGE SIZE.
AS THE SAUSAGES
COME OUT OF THE LINKER,
THEY HOOK ONTO
A CONVEYOR SYSTEM.
THEY'RE READY TO GO
INTO THE SMOKEHOUSE FOR COOKING.
WORKERS SEND THE COOKED SAUSAGE
INTO AN OVEN
THAT DESTROYS
ANY POSSIBLE SURFACE BACTERIA.
THEY PACK THE SAUSAGES
INTO PLASTIC BAGS,
WHICH ARE DATE-STAMPED.
THEN A MACHINE
VACUUM-SEALS THE PACKAGES,
MAKING THEM READY FOR THE STORE.
AN OLIVE LOAF BEGINS
WITH A MIXTURE OF OLIVES,
PICKLES, AND PIMIENTOS.
AGAIN, A WORKER ADDS SALT
AND ALL-NATURAL SEASONINGS,
MIXING IT TOGETHER WITH
BLENDED FRESH BEEF AND PORK.
THIS STUFFER MACHINE
FILLS LOAF PANS
WITH THE SEASON-BLENDED MEATS.
ANOTHER WORKER PUTS A RACK
FILLED WITH
UNCOOKED OLIVE LOAVES
INTO A SMOKEHOUSE OVEN.
AFTER AN INITIAL COOKING
THAT SETS THE LOAF SHAPE,
HE REMOVES THE LOAVES
FROM THE OVEN.
AT THIS TIME, ONLY THE EXPOSED
PART OF THE LOAVES IS BROWNED.
AFTER HE TAKES THEM
OUT OF THE PANS,
THEY WILL GO BACK INTO THE OVEN
TO BROWN ALL SIDES.
IT TAKES ABOUT 10 HOURS
TO COOK THESE SPECIAL
EUROPEAN-STYLE LOAVES.
ANOTHER WORKER
LOADS PEPPERONI INTO A MACHINE
CALLED A REVOLVING HORN.
IT STUFFS A CASING
WITH A MIXTURE OF BEEF AND PORK
SEASONED WITH ITALIAN SPICES.
THE HORN STUFFS THE CASING
WITH THE PRECISE AMOUNT OF MEAT
AND SEALS BOTH ENDS.
THE PEPPERONI
IS THEN HUNG UP ON A RACK
AND TAKEN INTO A SMOKEHOUSE
FOR COOKING.
ANOTHER WORKER
PREPARES GERMAN BOLOGNA
BY SLIPPING
A NATURAL BEEF CASING
ONTO A MACHINE
CALLED A STUFFING HORN.
HE STUFFS THE CASING
WITH A MIXTURE OF BEEF AND PORK
AND ALL-NATURAL SPICES
AND SEASONINGS.
HE SEALS THE END OF THE CASING
WITH ALUMINUM CLIPS.
ANOTHER WORKER,
USING A PADDLE WITH SPIKES,
PERFORATES THE CASING TO ALLOW
AIR TO ESCAPE DURING COOKING
TO ENSURE
EVEN COOKING AND BROWNING.
NOW IT'S
THE GERMAN BOLOGNA'S TURN
FOR A STAY IN THE SMOKEHOUSE.
ABOUT EIGHT HOURS LATER,
THE GERMAN BOLOGNA
IS EVENLY COOKED.
USING A GUIDE, A WORKER SLICES
THE SAUSAGE INTO EVEN CUTS,
WHICH ARE THEN PACKED
AND DATE-STAMPED.
FROM AUTHENTIC GERMAN BOLOGNA
TO ALL TYPES OF SAUSAGES
AND DISTINCTIVE DELI LOAVES,
DELI MEATS
ARE SERVED AROUND THE WORLD.
