Vegetarians look the other way

I like animals. But I also like eating meat. It is very important to me that the meat I eat is from animals that were raised in the best possible way. I therefore prefer locally produced meat produced by farmers who raise and slaughter the animals locally.
Today I was given a selection of sausages, dry cured meats and salami produced at a farm in Farnsburg, a region where my mother grew up.

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I had originally planned to make some butternut squash pasta for dinner. Instead I munched through the selection of meats together with bread and different salads.
I started off with the dry cured bison sausages and they tasted lovely! Less fatty than similar sausages, not as salty and with a specific meaty (a useless description, I know) aftertaste that must be typical for bison.

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Then I tried dried meat from pasture pigs. Also delicious with a mild smoky flavour.

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Next I tasted bacon from pasture pigs. The bacon has been smoked in spruce smoke and the smokey spruce flavour adds a lovely touch to the salty bacon! It was cut a touch too thick for my taste and I would request thinner slices when ordering it myself.

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Next up where dry cured sausages made from the meat of galloway cattle.

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They, too, tasted great with a very specific taste that I find impossible to describe. Galloway-y or would it be called Gallowegian?
Lastly, I tried the peppered salami made with meat from both pasture pigs and galloway cattle. As much as I liked the other things, this was my favourite.

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If you’re in Switzerland you can buy all of the above directly from the farmer and according to their website they will soon have a webshop where you can order and buy produce online. They also have a stall at the weekly market in Zurich’s Main Station. It is definitely worth a visit!

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