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.