Classes

Basic Pig Butchery (1-25-15)

Date: Jan 25, 2015

Time: 9am-1pm

Location: Elder Hall

Cost: $265

Class Size: Limited to 12 people

Click Here to Register

For this four-hour, hands-on class chef and butcher about town, Ethan Bisagna, of Feastworks, will teach students how to split sides of pork into primals, and how to cut those primals into cookable cuts like ribs, tenderloins, ham roasts, chops, and coppas.  Ethan will demo on one side while the students break into two groups and work and on two more sides. The class will also include tips on how to cook and cure various cuts, and everyone will go home with their share of meat (usually around 25-30 lbs each). No experience required. All tools provided.

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Basic Sausage Making (1-27-15)

Date: Jan 27, 2015

Time: 5:30-8:30pm

Location: Elder Hall

Cost: $145

Class Size: Limited to 12 people

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Grilling season may be over, but sausage making happens year round! 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.

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Basic Rabbit Butchery & Charcuterie (2-3-15)

Date: Feb 3, 2015

Time: 5:30-8:30pm

Location: Elder Hall

Cost: $150

Class Size: Limited to 12 students

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In this class Jason Barwikowski, the talented former chef of Clyde Common and the Woodsman, will teach students how to transform a whole rabbit into porchetta, rillette and other delicious rabbit charcuterie. Each student will have the chance to debone a whole rabbit and they’ll go home with plenty of meat and recipes! We’ll taste everything at the end of class too.

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Basic Pig Butchery (2-15-15)

Date: Feb 15, 2015

Time: 9am-1pm

Location: Elder Hall

Cost: $265

Class Size: Limited to 12 students

Click Here to Register

For this four-hour, hands-on class chef and butcher about town, Ethan Bisagna, of Feastworks, will teach students how to split sides of pork into primals, and how to cut those primals into cookable cuts like ribs, tenderloins, ham roasts, chops, and coppas.  Ethan will demo on one side while the students break into two groups and work and on two more sides. The class will also include tips on how to cook and cure various cuts, and everyone will go home with their share of meat (usually around 25-30 lbs each). No experience required. All tools provided.

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