First, the pork and ham are ground.
Then, salt, sugar and the rest of the ingredients are added and mixed.
From there, the mixture is moved over to the canning line, where it’s filled into the familiar metal cans.
Once filled, lids are applied through vacuum-sealing.
Next, the cans are cooked. At this point they’re nearly ready for enjoyment.
Labels are applied and then they’re off to be cased, where they await distribution.