Rabbit & Poultry Products Workshop

October 20, 2015   Tags:


Did you know that you can process both rabbits & poultry on your farm and sell that meat at a farmers market?This is a new opportunity thanks to a series of exemptions passed by the state of West Virginia.

On October 20, 2015, producers came from across the state to learn about  rabbit and poultry processing, value, and marketing.

The day will covered production, processing, preparation and marketing of rabbit and poultry products. Amanda Carter, General

Manager of Foothills Pilot Plant in North Carolina, lead a hands-on demonstration with a mobile slaughter unit, followed by a hands-on session in the kitchen with Master Chef Fred Raynaud of The French Goat and Chef Beth Goette of The Celtic Cook.

This was the third training in a series supported by the Central Appalachian Network and BB&T. Training IV will be on the subject of workforce development is being scheduled for January 20


Amanda Carter, General manager of Foothills Pilot Plant and co-owner of Spirit Level Farm in Rutherfordton, North Carolina which has grown from 40 dual-purpose hens to 6,000 pastured broilers – making them the largest pastured producer in western North Carolina.

Previous Meat Trainings

Alleghany Meats Tour
Meat Facilities Training