it’s all relative
1930s in the Soviet Union were marked by a quest for more and better consumer goods - chocolate, champagne (made by the reservoir method that was rejected in Europe as resulting in lower quality champagne but was suitable for mass production), and sausages. However, there were some problems.
According to a 1936 report by Comrade Saksoganskii, a representative of a Moscow meat factory, because the workforce was inexperienced and poorly trained, “we cannot for the time being prevent unwelcome items from falling into sausage. In our department every day something falls: a piece of glass, a bolt, a nail. They seem to think that we do not have enough meat and therefore add iron, no matter how hard we try to convince them that iron is expensive, and there is a lot of meat - nothing seems to help.”
From Jukka Gronow, Caviar with Champagne, 55