terrine, pate, sausages, rillette, it s an art that s revered here and widely enjoyed. daniel: monsieur reynon. reynon: bonjour. daniel: merci. tony. anthony: bonjour, monsieur. tony. chef: tony. anthony: and few names garner more respect from aficionados of pig than reynon. [ reynon speaking french ] daniel: 20 20 ton of saucisson just inside this room. the holiday are coming, and they re going mad with the production of saucisson. anthony: in a relentlessly cold room, pork shoulder, belly, and fatback are fed in batches through a vertical chopper. a sprinkling of seasoning and spices. chef: oui. anthony: removed in large balls of finely, but not too finely, chopped meat. you do not want to get your hand caught in one of these things. then mixed to a smooth perfection with a dough hook. daniel: madhouse. anthony: lot of work. spread out and layered for consistent seasoning, formed into shapes, and smacked to
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my parents are like the heroes of our family. they re just big, full of life guy, who has really come into his own, and he was very happy to be married. so, my husband had been working down at ground zero. and i will number we had the air conditioning on, and i had put the kids and bet, and we sat in the living room, and i cracked a beer, you know, having slept, you know, just a few hours here and there, we just sat down in this cold room, and with a cold beer. and he said, mary, you know, they re not gonna find anybody alive. you know, he said, i saw it, there is nobody, he said, charlie is dead. but i said a prayer with him you know, and it felt so good