Western Piedmont Community College’s Sustainable Agriculture Program is offering an On-Farm Turkey Processing workshop on Saturday November 23 from 9:00-4:00 pm. Students will learn the skill of humanely processing heritage breed turkeys. Your instructors for the course taught the poultry processing workshop at the Organic Grower’s School in Spring 2013.
Using leading edge small-scale processing equipment, you will learn how to slaughter, scald, pluck and eviscerate turkeys. Also, you will learn which parts of the birds are edible and marketable and how to harvest and package the neck, liver, heart, gizzard and feet. They are inspected by the NCDA and will discuss sanitation and illustrate safe, sanitary on-farm processing, packaging and storage procedures for poultry. They are animal welfare certified through the Sustainable Poultry Network and practice procedures that minimize stress and discomfort for the birds.
On-farm poultry processing is legal in North Carolina and the products can be sold to grocery stores and restaurants or at farmer’s markets. You can legally process up to 1,000 or 20,000 birds for sale per year depending on your operation. Come learn how to better feed your family with home-grown meat or add a lucrative enterprise to your farm!
Date: Saturday November 23
Location: WPCC in Morganton, NC
Time: 9:00 – 4:00 pm
Register online or in person until 11/22 (There will be no registration day of): http://www.wpcc.edu/continuing_ed.php?cat=382
If you have any questions, contact Meagan Roberts at 828-448-3562