The methods employed at the facility in the village of Csengele are based on ancient Judaic principles commanding the humane treatment of living creatures. “One of the most important things in kosher is that the animal doesn’t suffer,” said Rabbi Jacob Werchow, who oversees production at Quality Poultry, a 3 1/2-year-old slaughterhouse that supplies nearly 40% of Europe’s kosher poultry market and a large portion of the foie gras sold in Israel. CSENGELE, Hungary-In a small room lined with religious texts, a Jewish rabbi demonstrates how knives are sharpened and inspected before they are put to use slitting the throats of chickens, geese and other poultry at a kosher slaughterhouse in Hungary.Ī shochet, someone trained and certified to slaughter animals according to Jewish tradition, whets a knife on increasingly fine stones before drawing the blade across a fingernail to feel for any imperfections in the steel that might inhibit a smooth, clean cut and cause unnecessary pain.
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