Not for the Faint of Heart! In my Neighborhood in Paris there is an exceptional Butchery: Yves-Marie Le Boudonnec stales his meat for weeks before he actually sells it. Staling meat is the easiest way to tender it. Well, I say easy but it is an Art to know exactly how long to wait. My Mother's been doing it for years because the meat she finds on each of her postings is not always great quality so she learned how to make it better, and this is why I got fascinated by that Butchery. 
When you enter the place, the first sensation is that strong raw meat smell. Not a nice smell. But then after 5 minutes, once your nose is used to it, it smells more like smoked meat, very funny how the sensations change. Le Bourdonnec indicates the origin and the time each piece of meat has been staling, visually if, like me, you love good Food and good meat, it's a real Delight.
For information, the Shop was a Butchery before Le Bourdonnec took it over, and the place is classified historical Monument.
I haven't tried the Meat yet, my trip was too short but I will definitively be back!

Le Bourdonnec - Boucherie Lamartine
172, avenue Victor Hugo, 75116 Paris
Opening hours: Tuesday to Friday from 9am to 1pm and from 3pm to 7.30pm. Saturday from 9am to 1pm.

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