Home slaughtering and slaughter festival

Witnessing a traditional home slaughter today also means becoming aware of what goes into the schnitzel on your plate. Witnessing a traditional home slaughter today also means becoming aware of what goes into the schnitzel on your plate. We demonstrate how slaughtering used to be carried out on the farm. Afterward, a master butcher demonstrates the proper butchering of the pigs. In addition, those interested can learn a lot about food preservation and the preparations farmers make for winter. You can make wooden pig figurines, lard is rendered, and schnapps is distilled (the distillery at Haus Füssinger is open only on Sunday, November 9), and sausage and mustard are sold.  Admission to the Zehntscheuer is free, and food is available there, including a slaughter platter, boiled pork, and butcher’s soup. Table reservations are not available at the Zehntscheuer. ##### **Food and drink at the Zehntscheuer (no admission fee):** Saturday, November 7: 12:00 PM to 8:00 PM Sunday, November 8: 11:00 AM to 6:00 PM #####  ##### **On-site Slaughtering Hours:** Saturday, November 7: 10 a.m.–4 p.m. Sunday, November 8: 10 a.m.–4 p.m. #####  ##### **Slaughter:** Saturday, November 7 at 1:00 p.m. Sunday, November 8 at 11:00 a.m. and 1:00 p.m.