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Scandinavian Design College

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Grisens Rejse

Hvordan kommer pølsen på bordet fra grisen går og græsser? Det fandt eleverne ud af efter en uge på Pølse valgfaget.
By — Nanna Kopp

I en uge fulgte eleverne på pølse-valgfag grisens rejse, for at få en større bevidsthed omkring kødproduktion. Ugen startede med besøg på slagteri, for at se hvordan det hele virkelig foregår. Så fik eleverne en halv gris, som de i de næste par dage tilberedte på forskellige måder. En morgen startede kl halv fem, slik at det kød der skulle i jordovnen skulle blive færdigt til frokost. Der var stor kontrast da der først var visning af grafiske videoer fra slagteri, før hele højskolen blev serveret de smagfulde retter.