- Basic Duck Butchery & Charcuterie (Eugene, Oregon)
- Basic Pig Butchery (Eugene, Oregon)
- Real Coq Au Vin: Chicken Slaughter & Butchery
- Rabbit Slaughter & Butchery
- Pate & Terrines
- Slim “Janes” & Jerky
- Basic Pig Butchery
- Sausage Making
- Basic Lamb Butchery
- More Classes To Come!
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Jessica Applestone, co-owner of Fleisher’s Grass-Fed and Organic Meats in New York, recently sent me a copy of the new book her and her husband, Joshua Applestone, came out with. It’s called The Butcher’s Guide to Well-Raised Meat and you all should run out and get a copy. It’s one of the most sincere, un-showy, very smart butchery books I’ve seen.
Those of you who follow me on Twitter or Facebook may have noticed that I’m talking a lot about currywurst. Currywurst is to Hamburg and Berlin what pizza and bagels are to New York, what hot dogs are to Chicago, and what tempeh sandwiches are to Eugene, Oregon. It’s a hotly contended topic of food conversation here in Hamburg: who has the best currywurst. What is currywurst?
I just walked 40 minutes in heeled boots to eat what several chefs have told me is the best “new guard “of smorrebrod cuisine in Copenhagen. New guard, or old guard, I am in love with smorrebrod, the Danish open-face sandwich that comes with hundreds of different toppings, from a simple creamed shrimp and dill topping to pickled herring, beets, and eggs. Pictured here is a beef tartare smorrebrod that I can’t get out of my mind.
In almost every sausage class that the Portland Meat Collective has offered, one student eventually asks us whether it’s possible to make a fish sausage. We’re never entirely sure how to answer. “I suppose you could try, but I wouldn’t recommend it,” one of us will say.