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

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.

Whole Hog Butchering Class
Friday, March 16

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. 

$150 per person

full on forcemeat: sausages and pates
Friday, April 20

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.

$120 per person

We be jamon: whole muscle curing
friday, May 18

If prosciutto, jamon, coppa, culatello, and the like are your jam, this class is for you. Learn the knife skills needed for shaping these whole muscles + recipes and proportions for spicing and curing. Trussing techniques + drying time and environments make this a start-to-finish dry curing class.

$120 per person

Just encased: salumi making
Friday, June 15

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.

For all classes, 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.