Sausage production in Vietnam
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Course participant
A man from Vietnam
Participant's interests
Starting a Bratwurst production business in Vietnam. The participant had very little previous experience in the field, but he had a dream...
Training contents at the butchery
The participant had done a 2-day course in 2011 and wonders if he has the confidence to make sausages. After deciding to go ahead, he books a 3-week training program 6 months later.
Main focus:
Cutting a half pork carcass
Using the sections
Making traditional German products, such as Bratwurst, Wiener, Leberkäse, Rohwürstchen, Blutwurst, and Leberwurst
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