- Basic Pig Butchery (3-29-15) SOLD OUT!
- Basic Pate Making (3-31-15)
- Salami (4-7-15) SOLD OUT!
- Basic Pig Butchery (4-11-15)
- Basic Lamb Butchery (4-12-15) SOLD OUT!
- Basic Sausage (4-27-15)
- Basic Sausage (5-11-15)
- 2-Day Basic Pig Butchery & Cookery (5-16 & 5-17)
- Rabbit Slaughter (5-16-15)
- Real Coq Au Vin: Chicken Slaughter (5-16-15)
- Basic Duck Butchery & Charcuterie (5-18-15)
- Basic Beef Butchery: Forequarter (5-24-15)
- Basic Beef Butchery: Hindquarter (5-31-15)
- Basic Sausage (6-8-15)
- Basic Pig Butchery (6-14-15)
- Basic Fish Butchery (6-15-15)
- Basic Lamb Butchery (6-28-15)
- Basic Sausage (7-6-15)
- 2-Day Basic Pig Butchery & Cookery (7-18 & 7-19)
- Basic Rabbit Butchery & Charcuterie (7-26-15)
The holiday season is fast approaching and we’re starting to get requests for gift certificates. For those of you scratching your heads this year when it comes to giving loved ones something truly original and unique, consider a gift certificate from the Portland Meat Collective! Gift certificates can be applied to any of our classes. Here’s how to purchase one!
As many of you know, Camas Davis’ beloved French butchery and charcuterie mentors are coming to Portland! So many people wanted in on the two classes that Dominique and Kate are teaching that we couldn’t accommodate everyone. They sold out in just a few hours! But we hope this new event will satisfy you! The PMC and Elder Hall/Ned Ludd will be throwing a Gascon dinner and pig butchery demo with Dominique Chapolard and Kate Hill as the main attraction! 30 lucky people will get to sip wine and watch Dominique and Kate work their way through a side of pig, using the French art of butchery and charcuterie as their guide. After the demo, you’ll sit down to a Gascon-inspired meal of French charcuterie, rich cassoulet, and more. With Gascon-inspired wine pairings as well! Sign up now to reserve your seat.
Five years ago, I started the Portland Meat Collective. Last year, I helped three communities in Washington and California start their own Meat Collectives. This year, I launched the Meat Collective Alliance, a nonprofit whose mission it is to help individuals and communities across the country start their own Meat Collectives. We just launched our website!
In April, Camas Davis, owner and founder of the PMC launched the Meat Collective Alliance, a new nonprofit that will work toward sustainable, equitable, responsible meat production and consumption by building meat education programs of depth and breadth across the country.
Last April I managed to raise nearly $30,000 on Kickstarter so that I could help other people start their own Meat Collectives in their own communities. With some of that money, I helped the Olympia Meat Collective and Seattle Meat Collective launch in Washington State. Both have held a handful of sold-out classes in the past six months. While they are still feeling their way into their communities and clientele, they continue to learn and refine and customize the Meat Collective model for themselves. And I love watching them and supporting them in their efforts.
So it is with great excitement that yet another Meat Collective has launched! One of the Kickstarter campaign’s very enthusiastic backers, Jon Gonzalez, has just launched the El Dorado Meat Collective in El Dorado County, California. Jon came up to Portland to observe a few classes this summer, and we had many exchanges of emails and phone conversations, but largely he pulled it all together himself.
This March, Andrea Falaschi, one of Tuscany’s most famous butchers, a very strong voice in the Italian Slow Food movement, and head of the 4th generation butcher shop, Sergio Falaschi, will be traveling to Portland to join forces with the PMC for a three-day Italian Pig Butchery and Cookery Series!