Learn the lost art of home butchery with Portland meat maven Tray Satterfield and PMC founder Camas Davis. Students will learn how to split a side of pork into primals, and then how to split those primals into cookable cuts such as coppa, ham, chops, and belly. Students will get hands on experience throughout the class and at the end, they split up the meat from three sides of pork. Students will also go home with recipes and curing tips.
Upcoming Classes
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February 25, 2012 Basic Pig Butchery
Learn the lost art of home butchery with Portland meat … More »
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February 3rd, 10th, 17th & 24th, 2012 Four-Part Basic Butchery Series
Camas Davis, French-trained butcher, food writer, and founder of the … More »
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More Classes to Come Shortly!
Please be patient. We’ve farmers and butchers and chefs to coordinate–all with different relationships to the sun going up and down! Meanwhile, if you’re not on our mailing list, please let us know if you would like to be on it by emailing info at pdxmeat dot com. Once you’re on the mailing list you’ll be the first to find out about our upcoming classes, and thus, one of the first to sign up before they sell out. More »
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I ran across your website while doing some research on curing bacon. My wife and I are raising some pigs at home and will be butchering them our selves. We would llike to know if you ever have classes in Central California or do you know of some one that does.
We also raise and sell grassfed beef off our website and at local farmers markets.
Thanks,
Randy
Randy and Lori Johnson
Shady Oak Ranch
Valley Springs, CA
209-484-5003
Hi Randy and Lori, I can think of a few places and people who might be helpful for you to contact. Email me at info@pdxmeat.com and we can discuss.
camas
We already have a freezer full of pork from Deck Family Farm, but I think I want to do this!
My only frustration with obtaining pastured, local pork has been with how it’s been processed by conventional butchers……no skin on hams (practically the best part!), no bones for stock, no head, no feet, etc. For the past three years I have at least been able to get the head and lard from Deck but it has been difficult. I’m hoping that this class can not only teach me the skills I need to butcher my own (though I’m already pretty good at deboning a pig head) but also help hook me up with where and how I can get sides in the future that haven’t had all the good bits taken off.