Classes

Basic Duck Butchery & Charcuterie (Oct 6)

Date: October 6, 2014

Time: 5:30-8:30pm

Location: Elder Hall

Cost: $$150

Class Size: Limited to 12 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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Basic Pig Butchery (Oct 12)

Date: October 12, 2014

Time: 9am-1pm

Location: Elder Hall

Cost: $265

Class Size: Limited to 12 students

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For this four-hour, hands-on class chef and butcher about town, Ethen 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 (Oct 13)

Date: October 13, 2014

Time: 5:30-8:30

Location: Elder Hall

Cost: $145

Class Size: Limited to 12 people

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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 (Oct 19)

Date: October 19, 2014

Time: 9am-1pm

Location: Elder Hall

Cost: $265

Class Size: Limited to 12 students

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In this class, students will learn how to break a lamb into its respective, delicious parts, with Ethan Bisagna, of Feastworks.  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 (about 20 lbs worth). (NOTE: This is also a good class for hunters who want to learn to process their own deer.)

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