Introduction to Butchering II - Pork
Date & Time: 9/23/2024-9/24/2024 9:00AM-4:30PM
Location:
Roma's Butchery, South Royalton, Vermont
Description: Join us for this two-day course, Introduction to Butchering II - Pork, hosted by Vermont State University's Center for Agriculture and Food Entrepreneurship (CAFE), and led by Elizabeth Roma of Roma's Butchery in South Royalton, Vermont. Learn the art of butchering pork, ideal for those pursuing a butchery career or interested in meat preparation. This two-day course will focus on the breakdown and various cuts of a pig. Learn about the most dedicated animal in the meat industry. Participants will gain hands-on experience, and will get to take home their very own prepared meat cuts as well as an entry level meat cutting knife. Cost: $495 Accepting VSAC Advancement Grant and AmeriCorps Segal Grant.
To learn more & register: https://www.enrole.com/vsc/jsp/session.jsp?sessionId=24CY-CED-0588-S01&courseId=CED-0588&categoryId=7204F9C0
Organized by: Vermont State University Center for Agriculture and Food Entrepreneurship
To learn more, contact: Taylor Paone - taylor.paone@vermontstate.edu
Please post this event to https://agriculture.vermont.gov/calendar if appropriate. This event was submitted via the form https://forms.office.com/g/ncNvPiUDar.