Classes

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) SOLD OUT!

Date: Feb 15, 2015

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, 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 (2-17-15) 1 Spot Left!

Date: Feb 17, 2015

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, 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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Ladies Home Pig Butchery: For Women Only (2-22-15) SOLD OUT!

Date: Feb 22, 2015

Time: 9am-1pm

Location: Elder Hall

Cost: $265

Class Size: Limited to 12 women

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In many ways there’s no need to create more separation in an industry where there’s already been a lot of separation (i.e. the meat counter has been a man’s world for way too long). But over the course of the past five years we’ve had a lot of classes that were only attended by men, and we’ve had few that were only attended by women. Hence, this class is just for the ladies. For this four-hour, hands-on class, a small group of women will learn from PMC owner and founder Camas Davis and Seattle Meat Collective co-founder, Sarah Wong. Students will learn 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).

In addition, because we feel strongly about supporting women in all their endeavors, in honor of Feminist Food February, the PMC is offering this class in partnership with Render: Feminist Food and Culture Quarterly.   Render will be hosting a series of events in February that are all designed to support independent feminist media and feminists in the food industry and this class is one of them! A percentage of proceeds from this class will be donated to Render so that they can continue to do the fabulous work that they do.

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