A traditional sausage from Brittany, France, faces an uncertain future. Makers smoke it over a wood fire. This gives it its special taste. But smoking also leaves harmful substances. These may cause cancer. European Union rules limit them in food.
One maker says special covers catch 80% of these substances during smoking. France now requires tests of the whole sausage, including its skin. These tests show much higher amounts than tests without the skin.
Some European countries have special permission to follow different rules for traditional smoked foods. France has not asked for this permission. Local leaders want it to ask. The maker has already cut production by 30%. He fears officials will close his business.
