Die Hausschlachtung

"This doc is an important contribution in a time when many people think of meat only as an industrial, supermarket product wrapped in plastic." (Sarah Wiener) On a winter morning, a group of old men gather in a little village to slaughter a pig the traditional way and process some sausages. The film shows the itinerary from the living animal to the edible product in the course of a single day. Director Nikias Chryssos went to a southern German rural area to document an original artisanal procedure, which – also due to E.U. regulations – is about to disappear. On the other hand, the film makes food palpable, which usually ends up as anonymous merchandise on our plates.