On-Farm Slaughter is part of peoples' food sovereignty, enabling the processing of poultry and livestock on the farms the animals were raised, supplying the increased need and demand for local food and resilient food systems.

This is an educational workshop series on the slaughter and 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.

The poultry slaughter workshop will be demonstrating the slaughter of chickens at Putting Down Roots Farm. At the workshop, Rural Vermont will present the tiers and requirements for the on-farm slaughter of poultry and give room for questions and discussion throughout the event.

At the processing workshop, participants will learn how to cut a whole bird. Farmers who slaughter their poultry on-farm can only sell them as whole birds – which can be unusual and tricky for customers.

Time/Locations: This two-part workshop will take place at two different (but close!) locations -

Part 1. Slaughter Demo, 12:00 pm – 2:00 pm @ Putting Down Roots Farm
1385 Royalton Hill Rd, South Royalton, Vermont 05068

Part 2. Processing Workshop, 3:00 pm – 5:00 pm @ Roma's Butchery
5615 VT-14, ROYALTON, VT 05068

Ticket Price: $70 for both workshops. Participants get to take home their farm-fresh slaughtered and cut chicken. RV, VGFA, VSGA, NOFA-VT members get $10 off registration fees - apply discount code MEMBER10 at checkout.

Registration: https://www.ruralvermont.org/events/2021/9/25/on-farm-poultry-slaughter-workshop-with-elizabeth-roma