The process starts with a large roast, sitting on a wooden cutting board under a mild heat lamp, alongside at least two other types of meat. Seemingly dry on the outside, they'll glisten slightly with fat, then drip lightly as they're cut. A fresh Kimmelweck bun, pulled from one of several piles, will be cut before your eyes, dipped in a small bowl of natural juice, and laid out for meat to be stacked.