Butchery Classes at the Mad River Food Hub

Whatever your interest is, we have a class just for you

For anyone interested in meat production, value added processing, or even just learning how to make some bacon at home, the Mad River Food Hub has a class to meet your needs.

Our Classes

The variety of walking paths from country roads to challenging mountain trails is one reason people say the Mad River Valley is one of their favorite places to visit in Vermont.

5 Day Meat Cutting

This training covers all of the basics of whole-animal butchery with both instruction and hands-on demonstration.  Participants will learn how to break down beef, pork, chicken, and lamb into primals, subprimals, and case-ready cuts.  Value added processing, such as sausage, smoked hams, and bacon will also be covered.  We place special emphasis on food safety, sourcing, and maintaining high utilization of whole animals.

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Sausage and Smoking

This training covers the two primary (and our favorite) methods of producing meat value-added products: sausage making and smoking! On day one, participants will learn how to fabricate primals for production, trim for sausage, grind, and stuff. 

On day two, participants will learn how to brine, dry-cure, and smoke bacon, hams, pastrami, and sausages.  This training will place an emphasis on maximizing the utilization of an animal, and how to add the most possible value while also producing a delicious product.

Kayaking on Blueberry Lake with beautiful views of the mountains is one reason people say the Mad River Valley is one of their favorite places to visit in Vermont.

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Easy country roads, challenging hills to climb and an extensive network of mountain biking trails is one reason people say the Mad River Valley is one of their favorite places to visit in Vermont.

Food Safety and HACCP-Lite

Food Safety is top priority in meat production, and being well versed in proper SOPs and HACCP record keeping procedures is key to running a successful meat business, working in meat processing, or even doing your own on farm slaughter and processing.

This course differs from a full HACCPcertification in that we focus primarily on working under a HACCP, rather than training to write and develop a plan from scratch.  This is a great jumping off point for anyone who may be looking to learn more about HACCP but isn't quite ready to commit to a longer (and more pricey) class.

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