Come to VTSU-Randolph's NEW meat lab, the 1787 Butchery, for a two-day Introduction to Butchering Pork workshop, happening on 6/30-7/1! Led by Elizabeth Roma of Roma's Butchery, participants will gain hands-on experience and learn about the breakdown and various cuts of a pig. On top of receiving expert guidance and hands-on practice, participants will also take home an entry level meat cutting knife! Great for small farmers, homesteaders, and for folks looking to sharpen their butchering skills. Registration is $500 per person, we accept AmeriCorps Segal awards and VSAC Advancement Grants as well. Please visit the registration page for more information: https://www.enrole.com/vsc/jsp/session.jsp?sessionId=25CY-CED-0588-S02&courseId=CED-0588 or reach out to Taylor.Paone@VermontState.edu Hope to see you there!