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-scEnes tour + private tasting and hearty spread of snacks and drinks at break time.
Whole Hog Butchering Class
Friday, January 24, 2019
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, November 8, 2019
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
Just encased: salumi making
Friday, December 6, 2019
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.