Introduction to Butchering Pork
Date & Time: March 22-23, 9am-4pm both days
Location:
Roma's Butchery, South Royalton VT
Description: Join us at Roma's Butchery on March 22-23rd to learn the essential techniques for breaking down a pork carcass, identifying key cuts, and gaining an understanding of the various preparation methods used in pork butchery. Master butcher Elizabeth Roma will provide expert hands-on guidance during this two-day training. This is perfect for those who want a hands-on connection with their meat production, homesteaders, and for those who want to gain the skills for careers in butchering. Participants will be able to take home an entry level meat cutting knife along with a portion of the meat that they prepared in class. The cost of the training is $475, we accept VSAC Advancement grants and AmeriCorps Segal awards.
To learn more & register: https://www.enrole.com/vsc/jsp/session.jsp?sessionId=25CY-CED-0588-S01&courseId=CED-0588&categoryId=7204F9C0
Organized by: CAFE at VTSU-Randolph
To learn more, contact: taylor.paone@gmail.com
