Resiliency Skill Share: On-Farm Pork Processing Workshop (Online)

Sunday, September 13, 2020 - 9:00am to 12:00pm

Pork Cuts Interested in learning the art of on-farm, whole-animal processing? Do you raise animals for food or purchase whole or half animals from a local farm? Do you love to cook meat and want to know more about where particular cuts come from on the animal? 

Join NOFA-VT at Drift Farmstead in Roxbury, VT from home for a live-streamed webinar to learn the ins and outs of whole animal processing including the benefits of ethically-raised pasture-based meats. Led by Mary Lake, this virtual workshop will cover the full process from a half pig to individual cuts, with the slaughter taking place the day before. Attendees will get an up-close look into the process for creating each cut. Bring your questions and expertise, a live Q&A session with Mary will follow the live-streamed on-farm processing.

Topics to be covered include:

  • Equipment needed for a safe & effective breakdown
  • Detailed how-tos for each specific cut of meat
  • Wrapping techniques
  • A few of our favorite pork recipes

About the presenter: Mary Lake is a shearer, butcher and shepherd based in Tunbridge, Vermont. She travels the Northeast shearing and trimming hooves of sheep and goats. She is a former full-time butcher at The Royal Butcher, where she slaughtered and cut meat. Now, she is an itinerant on-farm slaughterer for hire processing sheep, goats, pigs and small bovines. Mary works with the Vermont Sheep and Goat Association to promote healthy and efficient sheep and goat production.  She raises sheep for breed stock, meat, sheepskins and fleece.





14 Pleasant Street
Richmond, VT 05477
United States


Sliding scale: $20-40 for members / $44-60 for non-members / free of charge for BIPOC (Black, Indigenous or a person of color)

Contact Name:

Livy Bulger