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Knowing where your food comes from is an important aspect of preparing foods in today's restaurant industry. Culinary Arts students at the River Valley Technical Center toured the Vermont Packinghouse in North Springfield to learn about the regional meat packing plant and to see meat processing up close. Vermont Packinghouse's Meat Production Specialist, Daniel Pitiger, led the students on a tour of the facility and explained the company's mission of making meat as it ought to be. The North Springfield facility is USDA inspected, certified organic,and is 3rd party audited for safety, quality, and animal welfare. The students were engaged and interested learning about the process as an extension of the farm to table movement they are learning in their culinary lab.  Vermont Packinghouse works with roughly 250 local small-scale farmers from slaughter to fabrication, to case-ready sausages and fully cooked items.