The University of Kentucky Meat Cutting School offered a Pork Processing Workshop, that 12 participants from five states attended.  The attendants ranged from current meat processors to pig farmers to an Eastern Kentucky University professor to a recent high school graduate trying to figure out his future career.  The participants learned proper pork slaughter and fabrication techniques, all hands-on experiences, as well as listened to lectures on the pork industry, food safety, and pig meat quality.  The participants were asked to evaluate the workshop, which received 6 out of 6 marks in all questions asked.  The workshop was a success and more will be planned for the future.