Interested in Buying Someone a Gift Certificate?

We’ve got them! The value of any gift certificate can be redeemed for any of our classes. If you are interested in purchasing one, just send us an email at and we’ll go from there. Here’s a list of class prices to guide you. All our class fees reflect the price of meat, of space rental, instruction fees, etc. Students always go home with all the meat used in the class. For more information on our classes and how to buy a gift certificate go to our FAQ page.

Basic Pig Butchery: $265

Basic Lamb Butchery: $275

Basic Beef Butchery: $295

Sausage Making or Pate/Terrines: $145

Rabbit Butchery & Charcuterie or Duck Butchery & Charcuterie: $145

Rabbit or Chicken Slaughter Classes: $125

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4 Responses to Interested in Buying Someone a Gift Certificate?

  1. Jesse Crupper says:

    I am interested in purchasing a gift certificate for my brother. He is an avid waterfowler, so I would like to get him a gift certificate for the duck butchery class, although I don’t know what the hell charcuterie is. Could you send a brief explanation of what he will learn. If it doesn’s sound fitting, i will just go with the chicken slaughter, as he raises chickens for eggs, and has talked about raising meat chichens as well.

    All the Best,
    Jesse Crupper

    • Portland Meat Collective says:

      Hi Jesse,

      Charcuterie is basically the process of curing and preserving meat, either by cooking it in its own fat and storing it that way, by salting a whole muscle and then hanging it (ham, for example, is a form of charcuterie that we are familiar with in the states, by grinding it and turning it into, fermented sausages (salami to most of us).

      For our duck butchery class each student is taught how to break down a duck, then we teach them how to make duck confit (duck legs salted and spiced, then slow-cooked in duck fat), duck prosciutto (duck breasts that are salted and spiced, then air-dried), and duck rillette (bones and thighs that are cooked in a stock (water, vegetables, and spices) and then shredded and whipped with duck fat to make a rough “pate” that can be spread on toast. The class really emphasizes using every part of the bird and making the meat last by giving it more flavor and preserving it.

  2. Jamie Morgan says:

    How often are your classes and about the time of day, ECT. My husband is a veteran he suffers from tbi and ptsd. How would this work if I accompanied him but didn’t do the class. His memory is bad so I would be learning not doing. Is that possible.

    Thank u for any info.

    Jamie and Derick Morgan

    • Portland Meat Collective says:

      HI Jamie,

      We provide about 4-6 classes a month. Most of them occur on weekends in the afternoon. Some occur at night on weekdays. Usually they are between 3-4 hours. It would be find for you to accompany him. We’d work something out to meet your needs.


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