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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. >> it makes flavors pop. beautiful. >> seasoned and right into the tube. >> dick jokes coming, stand by for dick jokes. so what do we have here? oh, that looks good. some nice pickles. braised red cabbage. >> over there, from the mighty shanks of some mythical creature, perhaps, slow braised until the meat is falling off the bone. and let there be blood, delicious, delicious blood, in tube form, served, still steaming, nay, heavin...

>> 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...

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...

Creature, perhaps, slow braced until the meat is falling off the bone. and let there be blood, delicious, delicious blood, in tube form, served, still steaming, nay, heaving, engorged, as you will, with goodness, to squirt across your plate as you press against it with the side of your fork. >> so delicious. so how often do you do this? >> two or three times a week. >> what distinguishes a good butcher from an okay butcher? >> i myself like all butchers. >> they're doing good business here. >> that is true. >> yeah? >> i can't tell you which is my favorite butcher. all of them are different. >...

We are, all of us, perhaps, called to serve a higher purpose. put here on earth to do god's mysterious will. daniel matta is here for this. to spread the gospel of meat. hungarian meat-related wisdom in all its delicious, delicious variety. like st. francis of assisi, he wanders the earth, doing good