Come learn the art of preparing French, Spanish, and Italian-style links, among many other varieties, with Mary Kay Gehring, former owner of Viande Meats (now Chop butchery). Students will learn how to select the right meat and trimmings from the appropriate muscle groups, and how to grind, flavor and stuff their sausage of choice. At the end of this hands-on class, students will go home with more than enough links for their frying pans and freezers, plus recipes.
Join Seattle Meat Collective Founder an Seattle Culinary Institute chef Instructor Sarah Wong for a two-day, hands-on butchery, charcuterie, and cookery workshop. We’ll spend the first day breaking down three sides of local pasture-raised hogs into primal and subprimal cuts. On the second day, Sarah will show you how to transform the various cuts of pork into delicious meals. You’ll get an introduction to the craft of charcuterie, as you make sausage, paté, porchetta and bacon. You’ll feast on ribs, loin racks and tenderloins, and still have plenty of meat left over to take home. Each student will get hands-on experience and instruction, leaving with the basic skills needed to start experimenting with home butchery
An increasing number of local farmers and butchers are raising and selling rabbits these days. Why not learn how to bring them into the kitchen! Sarah Wong, French-trained butcher and co-founder of the Seattle Meat Collective, will teach you how to source local, sustainably raised rabbits, as you practice butchering your very own rabbit. We’ll then use our freshly butchered rabbits to learn ways to cure and preserve your own rabbit at home. We’ll feast on a lunch of saucisse de toulouse; pâté grandmère; and black pepper rabbit rillettes with a rhubarb mostarda.
Seattle Meat Collective co-founder and Seattle Culinary Academy chef instructor Sarah Wong will teach students how to split sides of pork into primals using French, Italian, and American styles of butchery. They’ll also learn how to cut those primals into cookable cuts like ribs, tenderloins, ham roasts, chops, and coppas. The class will also include tips on how to cook various cuts, and everyone will go home with their share of meat (about 25-30 lbs).
We’ve got them! The value of any gift certificate can be applied to the cost of any of our classes. If you wish to purchase a PMC gift certificate email the following information to firstname.lastname@example.org: (1) Your full name (2)Recipient’s full name (3) Your mailing address (4) Mailing address gift certificate should be sent to if not the same (5) Value of gift certificate (6) Your phone number. Once we receive this information we will email you an invoice telling you how to pay. Once we receive your payment we will mail a gift certificate to you or the recipient. If you are trying to figure out the value of the gift certificate you want to purchase here are basic class prices to guide you: (1) Basic Pig Butchery: $265 (2) Basic Lamb Butchery: $275 (3) Basic Beef Butchery: $275. We save a few spots in each of these classes for those who do not wish to take meat home and just want to pay for instruction. The cost for instruction is $150. We also offer: (1) Sausage Making: $145 (2) Pates/Terrines: $145 (3) Rabbit Butchery & Charcuterie: $150 (4) Duck Butchery & Charcuterie: $150 (5) Chicken or Rabbit Slaughter: $125. And occasionally we do three and four part class series which range in price from $300 to $600 depending on the series and its focus.