Intestine technician

As an intestine technician you work at slaughterhouses and specialist companies cleaning and treating animal intestines mostly pig intestines so they can be used for among other things sausage production. It is a craft with high demands for hygiene and quality and when you are fully trained you are the craftsperson behind a raw material the food industry is entirely dependent on.

§What do you do in everyday life?

A typical working day involves sorting, cleaning and finishing casings — both manually and with machines — and then preserving and packing them so they fit different products. You work in a food environment with strict hygiene requirements and must have an eye for quality so only good casings go further.

• 01You learn to sort and assess the quality of casings.
• 02You learn to clean casings manually and with machines.
• 03You learn to post-process, measure, and calibrate sausages.
• 04You learn to preserve and pack for further use.
• 05You learn food hygiene and safety in production.
• 06You learn to work efficiently in industrial production.

§How do you get started?

You start with a basic course at a vocational school, where you learn the basics about food hygiene and production. Then you find an apprenticeship at a slaughterhouse or casing cleaning facility, where you get paid while learning the trade. The education alternates between school periods and practice in the company.

§The way forward

As fully trained you can work at industrial slaughterhouses or specialised companies supplying intestines to sausage production — in Denmark and abroad. With experience you can take responsibility for quality and production or build further with further education in the food industry.

“Behind a Good Sausage Lies a Piece of Precise Craftsmanship that Few Think About.”