Friday, 13:00 
Food Unwrapped
Bacon, Mozzarella, Snails
Jimmy Doherty wants to know why so much of the bacon you find in supermarkets originates in Denmark. He heads over to the Nordic kingdom to visit one of the largest pork abattoirs in Europe, which operates 24 hours a day. Intrepid traveller and top taster Kate Quilton is in Italy meeting the makers of mozzarella. What is the liquid that mozzarella balls are bobbing in? In Italy's Campania region, she learns the ancient techniques used to produce the cheese. They're served as a delicacy in French restaurants, but Matt Tebbutt asks can you snack on the snails in your garden? Matt finds out how our common garden snails can go from potentially poisonous pests to delicious delicacies.