A childhood friend of mine runs a ham factory in Milwaukee, Wisconsin that has been making nothing but ham since the 1930s. I flew half way across the country to document every step of their meat making process. Following the 20 person team as they butcher, grind, mold, boil, season, and smoke pork products. The factory may have smelled like a pungent combination of smoked meat and cleaning solutions, but I instantly fell in love with the primary colored uniforms, perpetually wet floors, cartoonish machinery, and overall stuck-in-time aesthetics of the facility.