Wurstkurs – Vielfalt im Darm mit Christoph Wiesner

Learn from the experienced farmer Christoph Wiesner how to make different high-quality sausage specialties from meat.

This course introduces the fascinating world of sausage production. From the selection of the best animal ingredients to the correct seasoning and the correct fill in the intestine - here the complete path of making home -made sausage specialties becomes conveyed.

Christoph Wiesner shares his expertise and knowledge, which he has acquired in recent decades. The art of slaughtering and processing animal products requires specialist knowledge, sensitivity and respect for the animal. Christoph Wiesner not only conveys know-how, but also many details and interesting facts in order to tease the maximum quality out of the animal. So the slaughter becomes a respectful process that brings the connection between humans and animals into harmony. [email protected] or at 0676 5495355

Payment:
Digital via Eventbrite or on site at the farmer