Meat School


forget the apple for teacher—this prof is into protein

meat school classes are taught by smoking goose butchers in our USDA-inspected meatery.

Thursday, October 20, 6pm

$120 per person

Salame, salumi, salami: learn the entire process from grinding and seasoning to stuffing, tying, and fermenting. Get the inside scoop on working with fermenting cultures and aging environments. Experience how different types of protein (pork, lamb, elk, game) impact recipes, aging techniques, and flavor profiles.

Dress the part as we'll provide your butcher's uniform including a Smoking Goose butcher's hat for you to take home along with your porcine treats!

Enjoy behind-the-scnes tour + private tasting and hearty spread of snacks and drinks at break time.

Thursday, November 10, 6pm

$120 per person

Master the skills and recipe ratios for sausages and pates from classic to modern. From cutting, blending, and working with natural casings to pate formulations, pan linings, ingredient layering, and cooking, participants will leave class with the experience to prepare their own meat treats and riff on their own recipes.

Dress the part as we'll provide your butcher's uniform including a Smoking Goose butcher's hat for you to take home along with your porcine treats! 

Enjoy behind-the-scnes tour + private tasting and hearty spread of snacks and drinks at break time.

Thursday, December 8, 6pm

$150 per person

Together the class will break down a whole hog by hand through traditional, seam butchery techniques. Participants take home a prime selection of the fresh pork we'll be butchering that evening. 

Dress the part as we'll provide your butcher's uniform including a Smoking Goose butcher's hat for you to take home along with your porcine treats! 

Enjoy behind-the-scnes tour + private tasting and hearty spread of snacks and drinks at break time.