52-year-old Thomas Forster has lived and worked in Zug his whole life. He moved away from the city once,  «but I prefer being in this city, which still feels more like a village», he says.  «We have a beautiful lake, mountains and sunsets», muses the butcher, who has been running his father's business since 1995. Thomas Forster outlines his principles for quality just as clearly as he presents his beautiful home:  «We work together with farmers in the region and procure as much meat as possible from here. We want short transport routes, organic quality where possible, and we make sure that the animals have a good life.» His discerning customers appreciate the high standards, he says. And he's lucky that they are also happy to pay a corresponding price for them. The butcher processes whole animals, and alongside the high-quality fresh meat, Thomas Forster also produces specialities such as Zug Salsiz, chorizo made from pure beef, traditional smoked sausages,  «spicy» Florentine pork bratwurst sausages and Mostbröckli dried meat, which is also served on the Zugersee Schifffahrt boats. The Forster butcher's shop not only strives for consistent quality, but for a family-run future, too:  «Our daughter and her boyfriend are currently working in the company. We make a good team, but there is no pressure for them to stay here», says Thomas Forster of the long-term plans for this friendly family business.