Verarbeitungskurs – von der Schlachthälfte zum Produkt

Learn from the experienced farmer Christoph Wiesner how to turn meat specialties out of a slaughtered half. : 15px; line-height: 22px; font-Weight: 400; Text-Align: Left; ">

This course is devoted to manual art to produce high-quality meat products . From the professional disassembly to processing to products such as bacon and other delicacies-an essential know-how to To get the best out of every piece of meat.

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. /Em>
08:30 - Open End

Registration:
here on event brit or under Christoph @Wiesnerbauer.at or at < Strong> 0676 5495355

Payment:
Digital via Eventbrite or < Strong> on site at the farmer