function -- >> anthony: prepared. >> they tried to save themselves. >> anthony: yes, there are many boutique cuts of meat available as when would expect from a master butcher. then there's a field of dreams, a landscape of fraud and utilities that seem to go on forever. a good hungarian butcher shop should be able to cut meet, make sausage and quick preparations as well. >> yes. >> anthony: there it goes. so beautiful. there's no comparison. plus you could ask what is good today. today look what great timing. they are making one of my favorites, blood sausage. >> you don't have to say it in english because i can't. >> anthony: paprika. oregano? time? margarine. >> margarine. >> here comes the rise. >> anthony: okay.
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
>> 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 english because i can't. >> anthony: paprika. >> daniel: yes, paprika. >> anthony: uh, oregano? thyme. >> butcher: marjoram. >> anthony: marjoram. >> daniel: marjoram. >> anthony: uh, allspice. >> daniel: here comes rice. >> anthony: okay. here comes the blood. >> daniel: and here comes the blood. >> anthony: beautiful, so good. salt.
>> 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. >> a good hungarian butcher shop, they should be able to cut meat, cure meat, make sausage, and cook preparations as well. >> yeah. >> look at that. there he goes. so beautiful. there's no comparison with a super market. plus, you can ask him, what's good today. >> today -- oh, look, what great timing. they're making one of my favorites. blood sausage. >> you have to say in english, because i can't. >> paprika. >> paprika. >> oregano. >> thyme. marjoram. all spice. >> here comes the rice. >> here comes the blood. >> here comes the blood.
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. >> a good hungarian butcher shop, they should be able to cut meat, cure meat, make sausage, and cook preparations as well. >> yeah. >> look at that. there he goes. so beautiful. there's no comparison with a super market. plus, you can ask him, what's good today. >> today -- oh, look, what great timing. they're making one of my favorites. blood sausage. >> you have to say in english, because i can't. >> paprika. >> paprika. >> oregano. >> thyme. marjoram. all spice. >> here comes the rice. >> here comes the blood. >> here comes the blood. >> beautiful, so good. salt. >> and the sugar.
>> 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. >> a good hungarian butcher shop, they should be able to cut meat, cure meat, make sausage, and cook preparations as well. >> yeah. >> look at that. there he goes. so beautiful. there's no comparison with a supermarket. plus, you can ask him, what's good today. >> today -- oh, look, what great timing. they're making one of my favorites. blood sausage. >> you have to say in english, because i can't. >> paprika. >> paprika. >> oregano. >> thyme. marjoram. all spice. >> here comes the rice. >> here comes the blood. >> here comes the blood. >> beautiful, so good. salt. and the sugar. i don't understand why.
>> doing prepared foods. >> they try to save themselves. >> 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. >> a good hungarian butcher shop, they should be able to cut meat, cure meat, make sausage, and cook preparations as well. >> yeah. >> look at that. there he goes. so beautiful. there's no comparison with a super market. plus, you can ask him, what's good today. >> today -- oh, look, what great timing. they're making one of my favorites. blood sausage. >> you have to say in english, because i can't. >> paprika. >> paprika. >> oregano. >> thyme.
the states, the old school butchers who know how to do all of these things, they're disappearing. their kids aren't doing it. >> it's not so easy to be a butcher now in hungary. but with this catering function -- >> doing prepared foods. >> they try to save themselves. >> 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. >> a good hungarian butcher shop, they should be able to cut meat, cure meat, make sausage, and cook preparations as well. >> yeah. >> look at that. there he goes. so beautiful. there's no comparison with a super market. plus, you can ask him, what's good today. >> today -- oh, look, what great timing. they're making one of my favorites. blood sausage. >> you have to say in english, because i can't. >> paprika.
>> 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. >> a good hungarian butcher shop, they should be able to cut meat, cure meat, make sausage, and cook preparations as well. >> yeah. >> look at that. there he goes. so beautiful. there's no comparison with a super market. plus, you can ask him, what's good today. >> today -- oh, look, what great timing. they're making one of my favorites. blood sausage. >> you have to say in english, because i can't. >> paprika. >> paprika. >> oregano. >> thyme. marjoram. all spice. >> here comes the rice. >> here comes the blood. >> here comes the blood. >> beautiful, so good. salt. >> and the sugar.