Classes

Rabbit Slaughter (Aug 9-SOLD OUT)

Date: Aug 9, 2014

Time: 10am-1pm

Location: TBA

Cost: $125

Class Size: Limited to 10 people

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Learn how to raise, slaughter, and butcher your own rabbits. After a demonstration on the most humane way to harvest a rabbit, each student will have the opportunity to harvest their own rabbit (provided by a local farm), with proper instructor guidance.  Students will learn how to separate leg from loin and what to do with each of the parts once they’re in the kitchen. Tastes of rabbit pate and rillette and an appropriately matched beverage will accompany the event.

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(Full Day) Whole Hog Charcuterie Series (Aug 10: SOLD OUT)

Date: Aug 10, 2014

Time: 9am-4pm

Location: TBA

Cost: $300

Class Size: Limited to 12 students

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For those of you looking for in-depth schooling in the art of meat curing, this is the class for you. Eric Finley of Chop Butchery and French-trained Camas Davis will lead students in a full day class that will focus on whole animal butchery and charcuterie. After a demo on one side of pork, students will then break down two more sides with the goal of turning every part of the animals into cured meat. Once the pigs have been broken down into their respective parts, students will learn how to cure every part of the animals into lomo, country ham, noix de jambon, pancetta, lardo, coppa, and salami. The day will be spent rubbing a lot of salt into a lot of meat, grinding, casing and geeking out on meat science. At the end of the day, students will leave with their share of salted and prepped meat to cure and hang at home. Lunch included.

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Introduction to Meat Cookery (Aug 4)

Date: August 4, 2014

Time: 5:30-8:00pm

Location: Downtown Portland (TBA)

Cost: $100

Class Size: Limited to 12 students

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Learn the basics of cooking meat right. In this class, food writer, recipe tester, and French-trained butcher, Camas Davis will teach students the basics of meat cookery from braising and roasting to grilling, searing and sauteeing. Students will learn why their pork chops sometimes taste dry and their shoulder roasts are tough and they’ll leave the class with a thorough understanding of the  anatomy of an animal and why certain muscles lend themselves to certain cooking applications.  Students will also learn how salt, spices, and other ingredients not only effect the flavor of meat but the texture too. They’ll also learn about all the different choices they have in Oregon, when it comes to buying local, humanely-raised, sustainable meat. Throughout class, students will get to compare and taste several different results. Wine included.

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Basic Sausage Making (Aug 11-SOLD OUT)

Date: August 11, 2014

Time: 5:30-8:30

Location: Downtown Portland

Cost: $145

Class Size: Limited to 12 people

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Grilling season is here! Come learn the art of preparing French, German, 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.

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