Food Unwrapped

Jimmy Doherty wants to know why so much of the bacon in supermarkets comes from Denmark. He crosses the North Sea, visiting one the largest pork abattoirs in Europe. Meanwhile, Kate Quilton meets mozzarella makers in Italy.

Kate Quilton wants to know where liquorice comes from. She's not a fan, but will she be converted once she's seen the experts in Calabria, Italy turn bitter-tasting liquorice roots into sweet treats?

One of Jimmy Doherty's old favourites is black pudding. He learns about the amazing properties of blood and discovers how it's becoming trendy in gastronomy.

Most people want to eat less salt, but how do you make something `low-salt'? Jimmy Doherty finds out how some food producers are using seaweed to reduce their salt content.

Matt Tebbutt wants to know how it's possible for British onions to be sold in supermarkets all year round. The answer lies not in our soil, but in a disused aircraft hangar.

Jimmy Doherty wants to know what gives stout its smooth texture. In Dublin he learns that the key ingredient is nitrogen, but how does a gas make something creamy?