As part of our farm’s food self-sufficiency, the meat we consume is produced right here, with respect for the animal and its welfare.
It is reserved only for our table and that of our guests at L’Angeberdiere.
This autumn, we processed a two-year-old lamb.
The attached photos show the different stages: butchering the carcass, preparing ground meat, making hamburgers and merguez sausage meat, through to packaging for freezing.
In addition to the opportunity to enjoy this quality meat during dinner with the hosts, interested visitors can also take part in a workshop.
You’ll learn hands-on how to butcher, process meat and make charcuterie.
As part of our farm’s food self-sufficiency, the meat we consume is produced right here, with respect for the animal and its welfare.
It is reserved only for our table and that of our guests at L’Angeberdiere.
This autumn, we processed a two-year-old lamb.
The attached photos show the different stages: butchering the carcass, preparing ground meat, making hamburgers and merguez sausage meat, through to packaging for freezing.
In addition to the opportunity to enjoy this quality meat during dinner with the hosts, interested visitors can also take part in a workshop.
You’ll learn hands-on how to butcher, process meat and make charcuterie.
