Classes

Basic Pig Butchery 2-28-16

Date: Feb 28, 2016

Time: 9am - 1:30pm

Location: Elder Hall

Cost: $285

Class Size: Limited to 12 people

Click Here to Register

Ethan Bisagna of Feastworks will begin this hands-on class by demonstrating how to split sides of pork into primals, subprimals, retail, and charcuterie cuts using French, Italian, and American styles of butchery. Students will then divide into two groups and do the same on another side of pig, with guidance from the instructor and an assistant instructor. By the end of class, the students will have broken the pig down into cookable cuts like ribs, tenderloins, ham roasts, chops, and coppas. When we’ve finished the last cut, we’ll shed the aprons and gather around our farm table for a light meal to taste the recipes.

Take-home perks: Students will go home with their share of meat, fat and bones (roughly 25-30 lbs.), plus recipes.

Experience required: None.

Posted on by Beth Collins | Leave a comment

Basic Sausage Making 2-29-16

Date: Feb 29, 2016

Time: 5:30pm - 8:30pm

Location: Elder Hall

Cost: $165

Class Size: Limited to 12 people

Click Here to Register

Come learn the art of preparing French, Spanish, and Italian-style links, among many other varieties, with Mary Kay Gehring, Oregon Food Bank instructor and former owner of Viande Meats (now Chop butchery). You’ll learn how to select the right meat and trimmings from the appropriate muscle groups, how to get the ideal meat-fat ratio, and how to grind, flavor, and stuff your sausage of choice. You’ll also learn why it is that handmade sausage is so often much better than its grocery-store counterpart. At the end of the class, we’ll shed the aprons and gather around our farm table for a light meal.

Take-home perks: Students will go home with roughly 5 lbs. of links for their frying pans and freezers, plus recipes.

Experience required: None.

Posted on by Beth Collins | Leave a comment

Basic Lamb Butchery 3-6-16

Date: March 6, 2016

Time: 9am - 1:30pm

Location: Elder Hall

Cost: $$285

Class Size: Limited to 12 people

Click Here to Register

In this hands-on class, students will learn how to break a lamb into its respective, delicious parts with Ethan Bisagna, seasoned butcher and owner of Feastworks deli and catering. Students will work on three whole lambs for the class, and they’ll learn 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, we’ll shed the aprons and gather around our farm table for a light meal. (NOTE: This is also a good class for hunters who want to learn to process their own deer.)

Take-home perks: Students will go home with a bag full of meat, bones, and fat (roughly 20 lbs. worth), plus a few recipes.

Experience required: None.

Posted on by Beth Collins | Leave a comment

Intermediate Sausage Making – Emulsified Links 3-14-16

Date: March 14, 2016

Time: 5:30pm - 8:30pm

Location: Elder Hall

Cost: $165

Class Size: Limited to 12 people

Click Here to Register

For those of you who have already mastered the basics of making cased, fresh sausages (or for those of you who have taken our basic sausage-making class) it’s time to take your sausage skills to the next level. In this hands-on, intermediate-level class, Ethan Bisagna, PMC instructor and owner of Feastworks Delicatessen, will teach students the art of traditional emulsified sausages. Think hot dogs, traditional brats, weisswurst, mortadella, and boudin blanc. Students will learn three different approaches and techniques. They’ll learn how to make their own hot dogs and brats with a grinder and a food processor (no “buffalo chopper” necessary).  They’ll also learn how to make traditional German and French emulsified sausages like weisswurst and boudin blanc.

Take-home perks: Students will go home with their share of links for their frying pans and freezers, plus recipes.

Experience required: Basic sausage-making skills.

Posted on by Beth Collins | Leave a comment

2-Day Basic Pig Butchery, “Kitchen Charcuterie” & Cookery 3-19-16 & 3-20-16 (SOLD OUT)

Date: Sat/Sun March 19-20, 2016

Time: 9am - 1:30pm (both days)

Location: Elder Hall

Cost: $325

Class Size: Limited to 12 people

Click Here to Register

Join Seattle Meat Collective Founder and Seattle Culinary Institute Chef Instructor Sarah Wong for a two-day hands-on butchery, “kitchen” charcuterie, and cookery workshop. We’ll spend the first day breaking down three sides of local, pasture-raised hogs into primal and subprimal cuts. On the second day, Sarah will show you how to transform the various cuts of pork into delicious meals. You’ll get an introduction to the craft of cooked charcuterie as you make sausage, paté, and porchetta. You’ll feast on ribs, loin racks, and tenderloins, and still have plenty of meat left to take home. Each student will get hands-on experience and instruction, leaving with the basic skills needed to start experimenting with home butchery.

Take-home perks: Students will go home with their share of meat and bones, cooked charcuterie that we do not consume in class, plus recipes.

Experience required: None.

Posted on by Beth Collins | Leave a comment

Sausage Making 3-28-16

Date: March 28, 2016

Time: 5:30pm - 8:30pm

Location: Elder Hall

Cost: $165

Class Size: Limited to 12 people

Click Here to Register

Come learn the art of preparing French, Spanish, and Italian-style links, among many other varieties, with Mary Kay Gehring, Oregon Food Bank instructor and former owner of Viande Meats (now Chop butchery). You’ll learn how to select the right meat and trimmings from the appropriate muscle groups, how to get the ideal meat-fat ratio, and how to grind, flavor, and stuff your sausage of choice. You’ll also learn why it is that handmade sausage is so often much better than its grocery-store counterpart. At the end of the class, we’ll shed the aprons and gather around our farm table for a light meal.

Take-home perks: Students will go home with roughly 5 lbs. of links for their frying pans and freezers, plus recipes.

Experience required: None.

Posted on by Beth Collins | Leave a comment

Rabbit Butchery & Charcuterie 4-3-16

Date: April 3, 2016

Time: 10am - 1pm

Location: Elder Hall

Cost: $165

Class Size:

Click Here to Register

An increasing number of local farmers and butchers are raising and selling rabbits these days. Why not learn how to bring them into the kitchen? Sarah Wong, French-trained butcher and co-founder of the Seattle Meat Collective, will teach you how to source local, sustainably raised rabbits as you practice butchering your very own. We’ll then use our freshly butchered rabbits to learn ways to cure and preserve them. At the end of class, we’ll feast on a lunch of saucisse de toulouse; pâté grandmère; and black-pepper rabbit rillettes with a rhubarb mostarda.

Take-home perks: Students will go home with the meat and bones from their own rabbit.

Experience required: None.

Posted on by Beth Collins | Leave a comment

Interested in Buying Someone a Gift Certificate?

We’ve got them! The value of any gift certificate can be applied to the cost of any of our classes.  If you wish to purchase a PMC gift certificate email the following information to info@pdxmeat.com: (1) Your full name  (2)Recipient’s full name (3) Your mailing address (4) Mailing address gift certificate should be sent to if not the same (5) Value of gift certificate (6) Your phone number. Once we receive this information we will email you an invoice telling you how to pay.  Once we receive your payment we will mail a gift certificate to you or the recipient.  If you are trying to figure out the value of the gift certificate you want to purchase here are basic class prices to guide you: (1) Basic Pig Butchery: $285 (2) Basic Lamb Butchery: $285 (3) Basic Beef Butchery: $285. We save a few spots in each of these classes for those who do not wish to take meat home and just want to pay for instruction. The cost for instruction is $150.  We also offer: (1) Sausage Making: $165 (2) Pates/Terrines: $165 (3) Rabbit Butchery & Charcuterie: $165 (4) Duck Butchery & Charcuterie: $165 (5) Fish Butchery: $175 (6) Chicken or Rabbit Slaughter: $135. And occasionally we do three and four part class series which range in price from $300 to $600 depending on the series and its focus.

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