Join us for VTSU CAFE's two-day training on September 23rd-24th at Roma's Butchery in South Royalton, Introduction to Butchering II: Pork. This hands-on workshop led by Elizabeth Roma will explore the how-to's of breaking down a pig and highlight the various cuts that are gaining popularity in both sausage production and high-quality meat markets.

Participants will refine their butchering skills, take home their own prepared meat cuts, and receive an entry-level meat cutting knife. Additionally, each participant will earn a certificate of training completion.

Whether you're a culinary enthusiast or a professional looking to expand your skills, this workshop offers invaluable insights and hands-on experience in pork butchering, helping you build a strong foundation for a successful career in meat preparation.

This training is part II of a three-part series. Introduction to Butchering I: Poultry, Goat and Lamb will happen on Sept. 9th-10th, and Introduction to Butchering III: Beef will happen on October 7th-October 8th. 

VSAC Advancement grant and AmeriCorps Segal funds accepted.

For more information and to register please visit this page

This is the second training in VTSU CAFE's Introduction to Butchering series. Introduction to Butchering I: Poultry, Goat and Lamb takes place on Sept. 9th-10th, and Introduction to Butchering IIi: Beef, takes place on October 7th-8th. 

VSAC Advancement grant and AmeriCorps Segal funds accepted.
Please reach out to taylor.paone@vermontstate.edu with any questions - thanks!