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.