Location
1787 Butchery, VTSU-Randolph Campus
Cost
$700
Start Date
End Date
Contact Name
Taylor Paone
Email
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Details
Come learn about the most dedicated animal in the meat industry in this two-day hands-on training! Participants will practice breaking down pork with guidance from our instructor in VTSU's 1787 Butchery, a meat education lab dedicated to hands-on learning. Whether you are a farmer, a chef, a homesteader, or just have a general interest in butchery arts, you will surely learn a great deal, and your freezer will be well-stocked (participants will be able to take home pork that they have prepared).
Dates: March 28th-29th, 9am-4pm
Cost: $700 (VSAC Advancement Grants and AmeriCorps Awards accepted, reach out to [email protected] with questions)