Successor of a spice company gathers first sausage experience
Potential successor of a spice mill
The grandson of the owner of a small spice company completed a business degree, but has still some shortfalls in practice. So far, apart from the business aspects, he only knows how to make spices, spice mixes and additives.
However, he still doesn't know when, how, why, and which spices and ingredients are used in sausage production.
Training contents at the butchery
During a one-week training program, we showed the participant the basic aspects of sausage production and did different "cross-trials":
a) How we produce
b) With spices/spice mixes of his own production
We also gave him suggestions about how he can try different tests at home.