Registering house slaughter Unfortunately this specification of service has not yet been completely translated.

If you want to slaughter pets or ungulates at home, you must register with the appropriate authority. House slaughter is the slaughter of animals outside a commercial slaughterhouse. Meat production for other persons is a commercial activity and may only take place in compliance with the standards of European and national food hygiene law. There are no statutory hygiene regulations for domestic slaughter. They decide for themselves on the cleanliness of their work. Subject to official ante-mortem and post-mortem inspections of domestic slaughter Cattle Pigs Sheep Enclosure game goats and other pair of hooves, Horses and other solipeds, provided that their meat is intended for human consumption.

Registration for the slaughter of the house must be made in writing and should contain the following information: When should the house be slaughtered? Which animal is slaughtered? How many animals are slaughtered?


Preconditions
The use from the meat obtained from the slaughter of the house is only permitted for the owner's own household. Those who slaughter animals must have the necessary knowledge and skills to minimise the suffering or pain of the animal to be slaughtered. Slaughter may only take place in-house.

Hints
Slaughter ingesle and meat inspections are carried out in the case of domestic slaughter of rabbits and poultry. However, you should check in advance that the animal does not have any conspicuous body characteristics before killing.
They shall notify the animals intended for slaughter for slaughter. This is done by an official veterinarian, who releases the healthy animal for slaughter. Afterwards, if you have knowledge, you may carry out the slaughter of the house. After killing the animal, the official veterinarian looks at the meat and its organs. If there are no abnormalities, the meat is released for further processing. In pigs and horses, trichine examinations (threadworms) are then carried out before the meat is then released for further processing