A traditional pork sausage from Brittany, France, faces an uncertain future. Makers smoke it over wood fires. This gives it its special taste. But smoking also produces substances that may cause cancer. EU rules limit these substances in food.
French officials now ask makers to test the whole sausage, including its skin. Earlier tests left out the skin. The new tests show much higher amounts of the harmful substances.
The EU allows exceptions for some traditional smoked foods. France has not asked for one. Local politicians want it to do so. Maker Benoît Rivalan fears his business may close. He has cut production by 30%. He now employs 14 people, down from 19.
