Poultry Slaughter and Processing Workshop with Elizabeth Roma
Curious about On-Farm Slaughter? Wondering what to expect when you attend one of our workshops?
Check out this recording of one of our educational workshops 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 demonstrated the slaughter of chickens at Putting Down Roots Farm, and participants learned about the tiers and requirements for the on-farm slaughter of poultry.
At the processing workshop, participants learned 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.
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.
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.