Press release from Western Piedmont Community College
Western Piedmont Community College’s Sustainable Agriculture Program will offer an on-farm turkey processing workshop 9 a.m. – 4 p.m. Saturday, Nov. 23, at the WPCC campus,1001 Burkemont Ave., Morganton. Students will learn the skill of humanely processing heritage breed turkeys. The 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, participants will learn how to slaughter, scald, pluck and eviscerate turkeys. Also, they will learn which parts of the birds are edible and marketable and how to harvest and package the neck, liver, heart, gizzard and feet. The facility is inspected by the NCDA and will discuss sanitation and illustrate safe, sanitary on-farm processing, packaging and storage procedures for poultry. The program is animal welfare certified through the Sustainable Poultry Network and practices 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. Come learn how to better feed your family with home-grown meat or add a lucrative enterprise to your farm!
Cost is $50. Register online or in person until Nov. 22 at: http://www.wpcc.edu/continuing_ed.php?cat=382. Registration will not be accepted the day of the event. If you have any questions, contact Meagan Roberts at 828-448-3562.
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