At this processing workshop, participants will learn how to cut a whole bird in different ways. Farmers who slaughter their poultry on-farm can only sell them as whole birds – which can be unusual and tricky for customers.
This is an educational series on the processing of poultry guided by Elizabeth Roma. Elizabeth is a professional butcher and farmer who lives in South Royalton and co-owns Putting Down Roots Farm with her husband Russel- a diverse vegetable and animal farm. Early on in the pandemic 2020, she founded Roma’s Butchery, a whole animal Butcher Shop that offers eggs, pork, beef, lamb, and chicken products as well as lunch.
Did you know? Elizabeth's expertise and engagement through testimony were essential for the 2021 increase in allowances for the On-Farm Slaughter of livestock.
Ticket Price: Sliding scale ($45-75) with a recommended price of $60. Participants get to take home between 2 to 3 freshly cut chickens.
Registration: Registration and advanced ticket purchase is required and a minimum attendance of 7 people per workshop is needed for this event to take place.
**SOLD OUT**