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A slaughterhouse was established on the island of Bornholm to offer slaughtering facilities to small husbandry farms or for larger herds of sheep or cattle.
This project enabled the establishment of a slaughter house where no such facilities previously existed for small husbandry farms or for larger herds of sheep or cattle. The service makes use of a new slaughter concept: that of stunning and bleeding-out the animal at the farm before bringing it to the slaughter house.
The Hallegaard slaughterhouse contributes to the development of organic, locally-produced, high-value products from small farms that raise varied species. It has been a catalyst for the creation of many associated local business endeavours and partnerships (e.g. a collaboration with a famous Michelin restaurant), and has successfully raised some of its funds through the innovative approach of crowd lending.
Hallegaard Slaughterhouse contributes to the development of several local livestock production businesses.
The Slaughterhouse has created 4-5 jobs. Furthermore, it is estimated that, as a direct result of having access to the facility, 15-20 small organic farms will become certified producers of livestock under the Animal Protection Organisation’s "Welfare Delicacies® - from Farmer to Customer” accreditation.
Hallegaard is experiencing an increasing demand for fresh meat, both from within Bornholm and from further afield. Bornholm is already well-known as a region that specialises in locally-produced foods; the Slaughterhouse contributes to strengthening and diversifying that brand.