a fan club. and i started to write on facebook. nearly 10,000 likes on facebook and they are active. >> anthony: it's so unusual that there are so many because in france, germany, and the states the old school butchers who know how to do all of these things, they're disappearing. you know? their kids aren't doing it. >> daniel: it's not easy to be a butcher nowadays in hungary, but with this catering function -- >> anthony: right, doing prepared food. >> daniel: yeah, they try to save themselves. >> anthony: yes, there are many boutique cuts of meat available, as one would expect from a master butcher. but then there's this. a field of dreams, a landscape of braised and fried and cured delights that seem, under glass, to go on forever. >> anthony: a good hungarian butcher shop, they should be able to cut meat, cure meat, make sausage, and cook preparations as well. >> daniel: yeah. >> anthony: look at that. there he goes. so beautiful. i mean, there's no comparison with a supermarket, plus you can ask what's good today? today, oh look, what great timing. they're making one of my favorites. blood sausage. >> daniel: you have to say it in
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