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. 

register for one, two, or three classes...or register for all four and save $50!

meat masters program

register for all four classes to save $50 and get a free pass to the graduation party and pork butchering practicum on may 18 at 6pm.

Thursday, January 19, 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.

Thursday, February 16, 6pm

$120 per person

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, March 16, 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, april 20, 6pm

$120 per person

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.

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.