Portland Meat Collective

Upcoming Classes

June 6, 2012

Sausage Making [SOLD OUT]

Grilling season may barely be starting, but sausage-making season is year-round. Come learn the art … More »

May 19, 2012

Rabbit Slaughter & Butchery [SOLD OUT]

Learn how to raise, slaughter, and butcher your own rabbits. After a demonstration on the most … More »

May 20 (All Day) + 3 subsequent follow up classes

Whole Hog Charcuterie Four-Part Series [SOLD OUT]

Finally, our much-anticipated charcuterie series is here. For those of you looking for in-depth schooling … More »

May 23, 2012

Basic Pate and Terrines

Wondering what to do with all those scraps of meat and other tasty bits in … More »

May 26, 2012

Basic Pig Butchery [SOLD OUT]

Learn the lost art of home butchery from Christian “Cleaver,” Pastaworks butcher, and French-trained Camas … More »

June 2, 2012

Real Coq Au Vin: Chicken Slaughter & Butchery

In this course, instructors teach each student how to kill their own rooster or hen … More »

June 16, 2012

Basic Duck Butchery & Charcuterie

Want to learn all things duck? Join Sarah Wong, butcher-at-large and a chef instructor at … More »

I’m really late in sharing this with you all, because the brilliant Charcutepalooza project began almost a year ago, and is ending this month. I met Cathy Barrow, one of the two masterminds behind Charcutepalooza, this September in Gascony, France. More »

News

Give the Gift of Meat with a PMC Gift Certificate!

November 14th, 2011

The holiday season is fast approaching and I’m 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. To give you an idea of what our classes cost, here is a price list: More »

Meat, News

Still Looking For A Turkey? Zenger Farm Has Fresh Ones!

November 1st, 2011

Still trying to find the perfect turkey for Thanksgiving? I hope so, because, the amazing ladies of Zenger Farm still have a few for sale and they are worth every penny. Not only is this a great farm to support, I got to taste one of their turkeys last year and was really impressed. These are broad-breasted white and bronze varieties that were fed organic grain and allowed to graze on Zenger’s orchard and after-season veggie field. They will be slaughtered on the farm. The cost is $6.00 per pound and they will be available fresh (not frozen–another plus) for pick up on Tuesday November 22nd. Contact Sara Cogan right away if you are interested in reserving one: email sara@zengerfarm.org or call 503.367.8149. More »