Join us for VTSU CAFE's two-day intensive training on September 23rd-24th at Roma's Butchery in South Royalton, where we dive deep into the art of pork butchering. This hands-on workshop led by Elizabeth Roma will explore the intricacies of breaking down a pig and highlight the various cuts that are gaining popularity in both sausage production and high-quality meat markets.
Learn the essential techniques for working with pork, one of the most versatile and valued meats in the industry. Over the course of the training, you'll gain practical skills in handling and preparing pork, and learn why the middle meats are becoming increasingly sought after.
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 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. Don’t miss this opportunity to elevate your expertise and open new doors in the industry!
VSAC Advancement grant and AmeriCorps Segal funds accepted.
