Classes

Sausage Making (4-21-14)

Date: April 21, 2014

Time: 5-8:30PM

Location: Downtown, Portland (TBA)

Cost: $145

Class Size: Limited to 10 people

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Grilling season may be over, but sausage making can happen year round! 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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Basic Lamb Butchery (SOLD OUT)

Date: April 27, 2014

Time: 1-5pm

Location: Downtown Portland

Cost: $265

Class Size: Limited to 10 students

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In this class, students will learn how to break a lamb into its respective, delicious parts, with Ethan Bisagna, chef and butcher about town, and Jason Barwikowski, the talented former chef of Clyde Common and the Woodsman. Students, will work on three whole lambs for the class, and they’ll find out how to tie a leg of lamb, how it is that lamb can become ham, why lamb makes merguez taste so good, and how to carve a perfect lamb “popsicle.” At the end of the class students will go home with a bag full of meat for their enjoyment. (NOTE: This is also a good class for hunters who want to learn to process their own deer.)

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Basic Duck Butchery & Charcuterie (4-28-14)

Date: April 28, 2014

Time: 5:30-8:30pm

Location: Downtown Portland

Cost: $$150

Class Size: Limited to 10 people

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Want to learn all things duck? Join French-trained Camas Davis for an evening of le canard.  With Camas’ guidance, each student will butcher their own duck the French way, with several delicious end results in mind: duck confit, duck rillette, duck prosciutto, duck liver mousse, and more. Once students have worked through their bird, Davis will demonstrate the various ways in which students can cure and preserve their own ducks. After tasting examples of those cured and preserved results, students will go home with plenty of recipes and duck meat to explore on their own at home.

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(Full Day) Whole Hog Charcuterie Series (5-4-14) SOLD OUT

Date: May 4, 2014

Time: 9am-4pm

Location: TBA

Cost: $300

Class Size: Limited to 10 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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