Training Information: CED-0588 - Introduction to Butchering II (Pork)

This series will focus on the breakdown and various cuts of a pig. Here in the US, the pig is heavily used in the sausage and value-added market. However, the middle meats are becoming just as popular as beef. Learn about the most dedicated animal in the meat industry. Participants will get to take home some of their very own prepared meat cuts, as well as an entry level meat cutting knife. 

REGISTRATION: Registration closes two (2) weeks before the training starts. Any registrations from the initial close up to five (5) days before the start will be assessed a $50 late registration fee. No registrations within five days of the training.  

CANCELATION: Cancelations occurring within five (5) days of the training start will be assessed a $100 cancelation fee. No refunds are given for no-shows.

STOP: If you have been awarded a VSAC Advancement Grant or plan to use your AmeriCorps Segal funds, please email CWPE@VermontState.edu to register.


 Session Information: 24CY-CED-0588-S01 (10 seats (100%) remaining)

Schedule: Every day, starting on 09/23/24 and ending on 09/24/24
Times: 09:00am-04:30pm EDT

Trainers

Name Additional Resources
Elizabeth Roma

Facility Detail

VTC Roma Butchery
Roma - Butchering Lab
5615 VT-14
S Royalton, VT 05068
(802) 763-0440

Cancellation Policy

A cancellation charge of $100.00 will be assessed on cancellations occurring within 5 days of the start of this session.