The co-operative village butcher...

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The butcher is furnished as in the 1940s and is operated by a guild of volunteer butchers. When the shop door opens, a tempting scent of smoked goods emerges. Salamis, bacon and smoked saddle of pork are hanging from the hooks in the wall. There is spice fat, warm meatballs and warm liver pâté on the counter. It has all been made from recipes from before 1950. In the cutting room behind the shop the butcher is busy putting meat in the fast chopper – it is going to become something like Cumberland sausage. Some days a week the butcher is open so visitors can buy something delicious to bring home.