Nose to Tail Meat Processing: A NOFA-VT Winter Conference Intensive Workshop

For farmers, homesteaders, and home cooks

Butchery is a cornerstone in an artful food system. This intensive workshop will educate you in the time-honored tradition of butchery. Instructors Frank Pace, Head Butcher at Healthy Living Market, Sam Ehrenfeld of Greyrock Farm, and Sam Fuller of NOFA Vermont will guide you through a hands-on lesson in making fresh sausage.

Discussion will focus on whole animal processing, cooking techniques for various cuts of meat and the chefs will demonstrate how to make several types of charcuterie including bacon, pate, salami, and ham. Get intimate with your food as you roll up your sleeves and engage with this venerable art.

Preregistration is required. Fee includes lunch.

Join NOFA members and friends after the workshop for our Winter Conference opening reception and evening events! Learn more and register here.