Читать книгу Strudel, Noodles and Dumplings: The New Taste of German Cooking - Anja Dunk - Страница 18

I use the butcher to buy the best (local) meat possible – that is to say organic, free-range happy animals – but, quite rightly, it doesn’t come cheap, which means we only eat meat once or twice a week. I would rather eat no meat at all than buy cheaply farmed meat with dubious or uncertain provenance.

We are lucky to have a wonderful shop near us that sells artisan salami, cured meats and sausages – I try to avoid the processed, vacuum-packed stuff.