Brewing trough
The Pig Scalder (also Brühfass , focal trough , Brenne trough or colloquially Sautrog ) is a wooden trough , which has its origins in the slaughter house has. Its appearance is similar to that of a pig trough.
In addition to the usual trough, the brewing trough has two handles on each long side. Freshly slaughtered pigs are placed in it and first carefully scalded with hot water. The bristles , hair and finally the claws of the pig are then removed with a scraper (so-called “bells”) . Then it is prepared for slicing and except for the innards.
Today classic scalding troughs no longer play a role in the processing of pigs, as slaughtering is bound by laws and regulations and is almost exclusively carried out in slaughterhouses . The brewing container there are made of hygienic reasons entirely of stainless steel .
Old brewing troughs are still used today in the popular Sautrogrennen in many Bavarian regions as well as in Austria, also known as Sautrogregatta in Styria .
Web links
- Village chronicle of Altenstädt: Special topic "Battles in the past" ( Memento from October 29, 2015 in the Internet Archive ) with illustrations