Therefore, it is necessary not only to be able to carry out a slaughter professionally, but also to learn how to divide the carcass into two halves.

 In the subject "Proper Slaughter of Organic Fattening Pigs," trained teachers instruct students in humane slaughtering practices as well as the professional division and classification of pig carcasses. This includes fundamental and legal requirements, as well as the significance and impact of animal welfare measures during slaughter.

Participation in this course concludes with the certificate of competence for the slaughter of organic fattening pigs.