Workshop zum Thema "Wurst ist uns nicht wurscht"

Workshop for restaurateurs, chefs in the gastronomy and accommodation sectors
WURST is important to us
Industrial vs. artisanal production in the region

Sausage is one of the most traditional food items in our culinary culture – and at the same time one of the most underestimated. In everyday gastronomy, whether at breakfast buffets or on snack and bread platters, quality, taste, and origin determine whether guests just eat a product – or consciously enjoy it and come back. In just two hours, you will dive into the world of sustainable, artisanal sausage production with Lesachtal master butcher Markus Salcher – with a clear focus on culinary quality, sensory understanding, and the differences in the production of industrial versus artisanal sausage products. You will get to know high-quality sausage varieties with a clear signature, authentic taste, and regional character that are important for breakfast buffets or the design of snack dishes. Free from unnecessary additives and perfectly aligned with your kitchen philosophy of Slow Food.

Content and objective of the workshop:
The participants - learn to recognize the sensory difference between industrial and artisanal sausages - understand how the origin of raw materials and processing determine quality - develop a language to credibly convey the distinctiveness of high-quality sausage to guests - and develop ideas on how high-quality sausage products can be integrated into breakfast buffets, snacks, and warm dishes. The workshop aims to raise awareness about regionally produced sausage products: Only those who understand why a product is better can pass on that enthusiasm.

Workshop leader: Markus Salcher, organic farmer, master butcher, and butcher Lesachtaler Fleisch

Start: 10.00 AM | Duration: 3 hours
Maximum: 20 participants
Meeting point: 10.00 AM in the Woodly Hall of the Hotel Schloss Lerchenhof in Möschach near Hermagor

Offered by the 1st Slow Food Academy of the Alps.