Processing Classes

Processing Classes for Hogs, Chicken, Sheep, and Goats

At Passel Hills Farm, nestled in the scenic landscapes of Franklin County, Virginia, a new chapter in sustainable and educational farming practices is unfolding. The farm, renowned for its commitment to pasture-raised meats and beyond-organic produce, is now expanding its educational offerings by introducing hands-on processing classes for pork, chicken, sheep, and goats.
Why Processing Classes? Homesteading and small-scale farming have seen a resurgence in recent years, with more individuals seeking to understand every aspect of food production. Passel Hills Farm recognizes the importance of empowering local communities not just to consume but to actively participate in the food production cycle. These classes aim to:

• Educate: Teach participants the art and science of animal processing, ensuring that they understand the ethical and humane treatment of livestock.
• Empower: Provide the skills necessary for self-sufficiency, allowing homesteaders to process their own animals or understand the process if they choose to work with local processors.
• Promote Sustainability: By learning to process meat on-site, participants reduce the carbon footprint associated with transporting animals to distant processing facilities.

What to Expect in the Classes:

Hogs: Processing Hogs has a rich history in Virginia's culinary tradition, and at Passel Hills, we delve into the heritage breeds. Participants will learn:

• The anatomy of a pig and how each cut is utilized.
• Step-by-step guidance on slaughter, butchering, and curing techniques.
• Traditional and modern methods for sausage making.

Chicken Processing: With a focus on pasture-raised poultry, our chicken classes offer:

• A walk-through of live bird handling and humane dispatch methods.
• Techniques for plucking, evisceration, and cutting up for various poultry dishes.
• Insights into small-batch poultry processing under the Small Business Enterprise Poultry Exemption.

Sheep and Goat Processing: For those interested in processing sheep and goats, which are essential for diversifying meat offerings:

• Understanding the unique anatomy and processing needs of ruminants.
• Hands-on experience in skinning, butchering, and making use of every part of the animal.
• Special emphasis on the culinary versatility of sheep and goat meat.

Class Details

• Location: Classes will be held at Passel Hills Farm, making use of their on-site facilities.
• Duration: Each class will span over a full day to ensure comprehensive learning.
• Schedule: Dates are flexible, with classes scheduled based on interest and availability.
• Cost: Pricing will be reasonable, aiming to make education accessible. Contact us for specific quotes.
• Instructors: Led by Jeremiah Deborde, who bring years of farming and processing experience to the table.

Registration and More Information: To sign up for these classes or to inquire about scheduling, you can reach out directly through:

• Email: info@passelhillsfarm.com (mailto:info@passelhillsfarm.com)
• Phone: 540-910-0830
• Website: Visit passelhillsfarm.com for more details and to subscribe to our newsletter for updates on class offerings.

ConclusionPassel Hills Farm is not just about producing food; it's about fostering a community of knowledgeable, sustainable homesteaders. By offering these processing classes, we aim to close the gap between consumer and producer, ensuring that our local Roanoke area residents are well-equipped to manage their own food systems. Whether you're a seasoned farmer or a curious urbanite with dreams of self-sufficiency, there's something to learn at Passel Hills Farm's processing workshops.
Join us in this journey of learning, growing, and celebrating the farm-to-table ethos in the most literal and educational sense.