Interested in culinary arts, processing your own meats, homesteading, farming, or simply learning a new hands-on skill? Join us at the 1787 Butchery at Vermont State University Randolph for our Introduction to Butchering Pork training on March 28-29.

This two-day, hands-on workshop focuses on pork breakdown and processing. Participants will work directly in the meat education lab, building foundational whole-animal butchery skills with guidance from an experienced instructor.

This immersive workshop is ideal for farmers, food system professionals, and anyone interested in strengthening local meat processing knowledge and capacity. Attendees will take home the pork they prepare.

VSAC Advancement Grants and AmeriCorps Segal awards are accepted. Please reach out to Taylor.Paone@VermontState.Edu with questions!

Learn more and Register HERE!