{"id":71667,"date":"2022-10-20T13:00:47","date_gmt":"2022-10-20T11:00:47","guid":{"rendered":"https:\/\/jagdverband.it\/?p=71667"},"modified":"2022-10-20T15:17:23","modified_gmt":"2022-10-20T13:17:23","slug":"sfruttare-al-meglio-la-carne-di-selvaggina-taglio-insaccatura-stagionatura","status":"publish","type":"post","link":"https:\/\/jagdverband.it\/it\/sfruttare-al-meglio-la-carne-di-selvaggina-taglio-insaccatura-stagionatura\/","title":{"rendered":"Sfruttare al meglio la carne di selvaggina: taglio, insaccatura, stagionatura"},"content":{"rendered":"

[et_pb_section fb_built=”1″ specialty=”on” _builder_version=”4.16″ global_colors_info=”{}”][et_pb_column type=”3_4″ specialty_columns=”3″ _builder_version=”4.16″ custom_padding=”|||” global_colors_info=”{}” custom_padding__hover=”|||”][et_pb_row_inner _builder_version=”4.16″ custom_padding=”||5px||false|false” global_colors_info=”{}”][et_pb_column_inner saved_specialty_column_type=”3_4″ _builder_version=”4.16″ global_colors_info=”{}”][et_pb_text _builder_version=”4.18.0″ custom_padding=”||0px|||” hover_enabled=”0″ global_colors_info=”{}” sticky_enabled=”0″]<\/p>\n

Sfruttare al meglio la carne di selvaggina: taglio, insaccatura, stagionatura<\/h1>\n

20 ottobre 2022<\/em><\/h3>\n

[\/et_pb_text][\/et_pb_column_inner][\/et_pb_row_inner][et_pb_row_inner column_structure=”1_2,1_2″ _builder_version=”4.16″ custom_padding=”||||false|false” global_colors_info=”{}”][et_pb_column_inner type=”1_2″ saved_specialty_column_type=”3_4″ _builder_version=”4.16″ global_colors_info=”{}”][et_pb_image src=”https:\/\/jagdverband.it\/wp-content\/uploads\/2018\/09\/Zerwirken2020.jpg” title_text=”Zerwirken2020″ show_in_lightbox=”on” show_bottom_space=”off” _builder_version=”4.18.0″ custom_margin=”||||false|false” global_colors_info=”{}”][\/et_pb_image][\/et_pb_column_inner][et_pb_column_inner type=”1_2″ saved_specialty_column_type=”3_4″ _builder_version=”4.16″ global_colors_info=”{}”][et_pb_text _builder_version=”4.18.0″ _module_preset=”default” hover_enabled=”0″ global_colors_info=”{}” sticky_enabled=”0″]<\/p>\n

Il programma \u00e8 strutturato in modo da fornire una comprensione pi\u00f9 approfondita dell’igiene della selvaggina. Le tecniche pi\u00f9 corrette saranno mostrate su un capo abbattuto e i partecipanti al corso potranno cimentarsi in prima persona ed esercitarsi. Saranno illustrate le caratteristiche della selvaggina e le basi dell\u2019insaccatura e della stagionatura. I partecipanti produrranno personalmente le loro salsicce e altre specialit\u00e0 che potranno portare a casa alla fine del corso.<\/p>\n

Il corso si svolger\u00e0 il 27 e 28 ottobre 2022 presso la Scuola forestale Latemar.<\/p>\n

Costo: 169 euro, comprensivi di quota di iscrizione, alloggio, vitto e materiali del corso.<\/p>\n

Iscrizioni e informazioni su: jagdverband.it\/veranstaltungen<\/a><\/strong><\/p>\n

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20.10.2022 – Nel corso in lingua tedesca \u201cMehr aus Wildbret machen: Zerwirken, Wursten, P\u00f6keln\u201d ci sono ancora alcuni posti disponibili.<\/p>\n","protected":false},"author":1,"featured_media":58589,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":""},"categories":[163],"tags":[],"featured_image_src":"https:\/\/jagdverband.it\/wp-content\/uploads\/2018\/09\/Zerwirken2020-1024x762.jpg","blog_images":{"medium":"https:\/\/jagdverband.it\/wp-content\/uploads\/2018\/09\/Zerwirken2020-300x223.jpg","large":"https:\/\/jagdverband.it\/wp-content\/uploads\/2018\/09\/Zerwirken2020-1024x762.jpg"},"ams_acf":[],"yoast_head":"\nSfruttare al meglio la carne di selvaggina: taglio, insaccatura, stagionatura - S\u00fcdtiroler Jagdverband<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/jagdverband.it\/it\/sfruttare-al-meglio-la-carne-di-selvaggina-taglio-insaccatura-stagionatura\/\" \/>\n<meta property=\"og:locale\" content=\"it_IT\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Sfruttare al meglio la carne di selvaggina: taglio, insaccatura, stagionatura - 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