They arrived in the spring of 1977. Through the window of the 747 appeared vast expanses of snow punctuated by the blue circles of suburban swimming pools. It was calm and infinite. Vladimir Kalcic knew he'd finally escaped oppression, once and for all. Vladimir and Luisa hugged as the country they would make their own appeared beneath the clouds.
When asked why he chose to be a butcher, Vladimir looks you in the eye with surprise. "Well, because I love good meat and I love people! They ate too much fish in the Croatian village where I was born," he says. After a short stay in Italy, the butcher settled in Vitry-sur-Seine, near Paris, where he learned the charcuterie trade from a master butcher originally from Auvergne.
Luisa studied tourism and worked part-time in the charcuterie. They soon became inseparable.
Le propriétaire et son épouse sont des gens aimables et chaleureux. Leur choix de viandes est très varié. Leur saumon fumé est excellent. De plus, vous pouvez acheter différents pâté, tourtières maisons et de la chair à saucisses.