World's first course for sausage-ham sommelier
Augsburg. "Germany is the land of sausage and ham makers," says Anton Schreistetter, head of the Butcher School Augsburg. The educational center in the Swabian metropolis now lives up to this tradition with a course that is unique in the world. Master butchers from all over Germany spent two weeks in Augsburg at school and may now call themselves "sausage and ham sommeliers".
After the Augsburg butcher school has already brought the title "meat sommelier" to Germany, you will meet with the second title in the sausage-ham assortment of the world's only unique sausage variety in Germany. Stefan Ulbricht, driving force behind both courses: "It is time to focus more on the value of meat and meat products and to bring these products back from the junk rack." The sommeliers are here as pleasure ambassadors with technical expertise Know exactly the right people.
The world's first "sausage and ham sommelier" course was led by master butcher Robert Drexel, the specialist manager of the Butcher School, and master butcher Sabine Höchtl-Scheel. They developed a course in collaboration with the school team, which deals with national and international sausage and ham specialties. In addition to cultural history, raw, brewed and cooked sausage products were on the program. In addition to sensory evaluation, analytics and microbiology, topics such as food pairing and complimenting, as well as smoking flavors, presentation of the products and the positive aspects of sausage and ham for the nutrition were on the lesson plan.
At the end of the course, the 21 participants had to prove their knowledge in a written and oral exam. All were able to meet the high standards and passed the tests. At the certificate handover, Konrad Ammon, Head of the Guild of Fleischerverband Bayern, who owns the education center, emphasized: "Bring the high quality of our artisan products to the consumers and talk about our work. The culinary trade has a great future! "
