• MAR 24

    2-Day Basic Pig Butchery, Italian "Kitchen" Charcuterie & Cookery

    ​​Join us for a two-day hands-on butchery, Italian “kitchen” charcuterie, and cookery workshop. For this class Rob Roy, head butcher at Nostrana restaurant, will lead students in the break down of three sides of local, humanely-raised hogs into primal and subprimal cuts. On the second day, he'll teach students how to transform the various cuts of pork into delicious Italian-inspired meals. You’ll get an introduction to the craft of cooked Italian charcuterie as you make fresh sausage and an Italian version of rillette called cicciole di maiale. You'll also learn the basics of making pancetta and ham as well as head cheese. Each student will get hands-on experience and instruction, leaving with the basic skills needed to start experimenting with home butchery and charcuterie making. Class begins at 9am and ends at 1:30pm both days. 

    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.

    Rob Roy
    Instructor
    • date
      March 24, 2018
      March 25, 2018
    • time
      9:00am - 1:30pm
    • cost
      $350.00
    • REGISTER NOW

Class Details

TAKE HOME

How much meat students take home at the end of each class depends on the protein we use for that class and the type of class. In some classes we cook and eat all the meat we work on and students do not go home with anything. In others, a pig butchery class for instance, students split up and go home with all the meat we butcher.  The animals we buy for our classes do not come to us weighing exactly the same. While we have a pretty good idea, within 10-20 lbs, as to how much we will end up working with, we cannot give exact numbers. We have, however, provided general estimates in all our class descriptions. We do our best to price the classes based on the average weights of the animals we have used for past classes. We also do our best to split up the meat as evenly as possible, but there are only two tenderloins on an animal, so....you get the idea. 

CLASS SIZE

Most classes have a 10-12 person limit. We do not hold classes if we have fewer than 8 people signed up.

LOCATION

The majority of our classes occur at The Nightwood. A vibrant community space, a creative studio, and a bold experiment that reimagines the intersection between food, drink and design, The Nightwood is entirely owned and operated by women—a dream team of storytellers, seekers, and action-takers—who are passionate about thoughtfully-produced food, beautifully-designed spaces, and creative collaboration. The Nightwood tribe includes chefs, butchers, event planners, farm-to-table experts, writers, and design mavens. The Portland Meat Collective is proud to be an integral member of The Nightwood's tribe. 

Occasionally, classes occur on farms, or in other locations, that are further away. We always confirm the location to students once they have prepaid for a class and the class date is near. If the location is outside of Portland, we usually mention this in the class description. If you have concerns or questions about the location before you register for a class, please feel free to call or email us. Sometimes the location can change at the last minute, so make sure to check for emails from us a few days before a class is scheduled to happen.

WHAT TO BRING

Please bring an apron (or plan to buy a PMC apron upon arrival) and wear closed-toe shoes. If you would like to bring a cooler for your meat, feel free. We'll provide the rest.

MORE QUESTIONS?

Learn about our curriculum here, or read our FAQ ​here.

CLASS CONFIRMATION

Once you have paid to reserve your spot in a class, you will receive a notification of your reservation by email. As the class date nears, we will send a separate email to you with class details and location. If you are signing someone else up for the class, keep in mind that we will send all class emails to the email address you provide us with.

REFUND POLICY

Our classes greatly depend on enough students pooling their money together to purchase the meat needed for each class. For each class, we order all animals several weeks ahead of time. If everyone dropped out of the class at the last minute, you are still technically the owners of those animals. For this reason we must have a refund policy that covers the cost of the animals no matter if a student can make it or not. If you wish to still get your share of meat, even though you can’t make the class, we can arrange for that but will need to know ahead of time. Our policy is as follows:

  • If students cancel 7 or more days before the class date: 100% will be refunded.
  • If students cancel 3 to 6 days before the class date: 50% will be refunded.
  • If students cancel with less than 2 day’s notice before the class date: 0% will be refunded.
CANCELLATION POLICY

We reserve the right to cancel or reschedule any class due to low attendance or other conflicts. If this occurs, all participants will be notified and offered a refund or a spot in other scheduled classes.

  • 9:00am - 1:30pm, March 24, 2018

    2-Day Basic Pig Butchery, Italian "Kitchen" Charcuterie & Cookery

    ​​Join us for a two-day hands-on butchery, Italian “kitchen” charcuterie, and cookery workshop. For this class Rob Roy, head butcher at Nostrana restaurant, will lead students in the break down of three sides of local, humanely-raised hogs into primal and subprimal cuts. On the second day, he'll teach students how to transform the various cuts of pork into delicious Italian-inspired meals. You’ll get an introduction to the craft of cooked Italian charcuterie as you make fresh sausage and an Italian version of rillette called cicciole di maiale. You'll also learn the basics of making pancetta and ham as well as head cheese. Each student will get hands-on experience and instruction, leaving with the basic skills needed to start experimenting with home butchery and charcuterie making. Class begins at 9am and ends at 1:30pm both days. 

    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.

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