Verarbeitungskurs – von der Schlachthälfte zum Produkt

Learn from experienced farmer Christoph Wiesner how to turn a half of the slaughtered meat into meat specialties by professionally cutting it up.

This course is dedicated to the craftsmanship of producing high-quality meat products. From professional cutting to processing into products such as bacon and other delicacies - an essential know-how to get the best out of every piece of meat.

Christoph Wiesner shares his expertise and knowledge that he has acquired over the last decades. The art of slaughtering and processing animal products requires expertise, sensitivity and respect for the animal. Christoph Wiesner not only imparts know-how, but also a lot of details and useful information in order to get the maximum quality out of the animal. This makes slaughter a respectful process that harmonizes the connection between humans and animals.

Start:
08:30 - open end

Register:
here on eventbrite or at [email protected] or at 0676 5495355

Payment:
digitally via eventbrite or on site at the farmer