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

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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 Haller, Franz
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.
DOI 10.3203/IWF/E-2806
IWF Signature E 2806
Publisher IWF (Göttingen)
Release Date 1984
Language German
Producer Franz Haller
Production Year 1980

Technical Metadata

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

Content Metadata

Subject Area Ethnology
Abstract 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.
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 Wurst
Vorratswirtschaft
Speck
Selchküche
Schlachten
Räuchern
Pökeln
Nahrungszubereitung
Konservierung, Präservierung
Hausschlachtung
bacon
conservation, preservation
curing
curing kitchen
food preparation
home slaughtering
sausage
slaughtering
smoking (cooking)
stockpiling

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  228 ms - page object

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AV-Portal 3.7.0 (943df4b4639bec127ddc6b93adb0c7d8d995f77c)