- Basic Pig Butchery 2-28-16
- Basic Sausage Making 2-29-16
- Basic Lamb Butchery 3-6-16
- Intermediate Sausage Making – Emulsified Links 3-14-16
- 2-Day Basic Pig Butchery, “Kitchen Charcuterie” & Cookery 3-19-16 & 3-20-16 (SOLD OUT)
- Sausage Making 3-28-16
- Rabbit Butchery & Charcuterie 4-3-16
- Interested in Buying Someone a Gift Certificate?
Good news for all of you who have PMC Gift Certificates that are about to expire: We will now be honoring all gift certificates regardless of expiration date. So hold onto them while we’re on our class hiatus, and keep your eye out for our new course schedule, coming soon. And remember, if you want to be the first to hear about our new classes, sign up for our newsletter (you can do so at the top of our homepage)!
Toward the end of each year, the PMC takes a break in November and December. This year is no exception. But we promise we’ll start back up in January with many more classes! If you aren’t already on our email list please sign up now (look up top of this page and/or over to the top of the right-hand column). It’s the best way to find out about new classes and sign up before everyone else does!
Help spread Meat Collectives across America! On Saturday, October 10, PMC founder Camas Davis and James Beard-award-winning author and butcher Adam Danforth will demonstrate the art of whole-animal butchery at Red Ridge Farms. Guests will sip wine from Durant Vineyards and enjoy charcuterie from Ned Ludd and Feastworks as your hosts transform a whole lamb carcass in to chops, roasts, and more. Guests will even go home with a few cuts!
Portland Meat Collective Becomes First Butchery School to Partner with Monterey Bay Aquarium Seafood Watch
Portland Meat Collective announces today a formal partnership with the Monterey Bay Aquarium Seafood Watch program, committing to use only seafood caught or farmed in ocean-friendly ways. They are the first butchery education program to partner with the nationally respected Monterey Bay Aquarium Seafood Watch program.
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!