Educational offering

Professional slaughter of organic fattening pigs

Animal protection and a variety of legal regulations must be adhered to when animals are slaughtered. Farms that carry out home slaughtering face major challenges because consumers are very sensitive to this issue.

It is therefore necessary not only to be able to carry out slaughter professionally, but also to be able to divide the slaughter into two halves.

 In the subject “Professional slaughtering of organic fattening pigs”, trained teaching staff teach students about animal welfare-friendly slaughtering and the professional division and classification of the pig sides. This also includes fundamental and legal requirements as well as the importance and effects of animal welfare measures during slaughter.

Participation in this course ends with proof of expertise in slaughtering organic fattening pigs.

 

      

 

 Stieber, R., HBLFA Raumberg-Gumpenstein

team

Stieber Reinhard, qualified meat sommelier

Dipl. meat sommelier Reinhard Stieber

processing center