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Mitteleuropa, Tirol - Zubereitung von Speck und Wurst bei der Hausschlachtung in Villanders

Formal Metadata

Title
Mitteleuropa, Tirol - Zubereitung von Speck und Wurst bei der Hausschlachtung in Villanders
Alternative Title
Central Europe, Tyrol - Preparing Ham and Sausages during Home Slaughtering at Villanders
Author
License
CC Attribution - NonCommercial - NoDerivatives 3.0 Germany:
You are free to use, copy, distribute and transmit the work or content in unchanged form for any legal and non-commercial purpose as long as the work is attributed to the author in the manner specified by the author or licensor.
Identifiers
IWF SignatureE 2806
Publisher
Release Date
Language
Producer
Production Year1980

Technical Metadata

IWF Technical DataFilm, 16 mm, LT, 321 m ; F, 29 1/2 min

Content Metadata

Subject Area
Genre
Abstract
German
German
Auf dem Köberhof wird vom Bauern eine Sau geschlachtet und anschließend verarbeitet: Töten mit Bolzenschußapparat, Abhaaren mit siedendem Wasser, Ausnehmen, Säubern der Därme, Herstellen von Würsten und Speck, Pökeln, Räuchern.
English
English
Slaughtering a sow on the Köber Farm in Eisacktal, removing the hair, opening, and disemboweling. Cleaning and turning the entrails, stuffing preparing cooked sausages and blood pudding. Curing bacon and pieces of meat. Smoking the flitches of bacon in the smoke house.
Keywords
German
German
English
English
IWF Classification
German
German
English
English