Just came back from town... got me some saucages, mince meat and authentic pate
This guy noticed, around 2000 , that the salami's and sauceages he makes, wouldn't cure properly.. because the meat he was getting through normal channels, was just not good enough.
To much water, and antibiotics would simply kill the salami's curing process.
So he went ahead and bought his own live stock, hogs and Limousin cows, he has Polish farmers taking care of them till they are ready for slaughter..
Now he controls the whole process rather then the big industrial slaughter houses..
His butcher shop has a reputation for being slightly more expensive...
but also for having the best quality meat...