Butchery and Barns
Mazlaria, Baugruppe Sut Vitg
The object of the saw in Vrinu (1995) is based on the simple thought that local wood cut right in the village is far better than that transported from the supermarket, but above all it provides local residents with jobs. From the same considerations later emerged the objects of local stables (1994) and the butcher shop (1998), where animals are raised without stress, slaughtered, and their meat is sold directly.
“The basic idea of cooperative butchery is to maintain added value in the locality. The slaughter does not take place far away, but right in the village, so the animals do not have to undergo a long journey. Processing, storage, and sale of the meat happen directly in the village.”
“The change in agriculture raised the question of the location and form of new, larger barns. The answer was that the farmer should still have a place in the village. This led to three approaches: existing barns in the village were expanded, new buildings were located on the edge of the village, and the village was extended with a group of new barns.”
“The basic idea of cooperative butchery is to maintain added value in the locality. The slaughter does not take place far away, but right in the village, so the animals do not have to undergo a long journey. Processing, storage, and sale of the meat happen directly in the village.”
“The change in agriculture raised the question of the location and form of new, larger barns. The answer was that the farmer should still have a place in the village. This led to three approaches: existing barns in the village were expanded, new buildings were located on the edge of the village, and the village was extended with a group of new barns.”
Gion A. Caminada
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