Duck Butchery & Charcuterie
Mar
25
2:30 PM14:30

Duck Butchery & Charcuterie

Join us for our 'Duck Butchery & Charcuterie' workshop with Belle Vie Farm & Kitchen. Class will take place at Belle Vie Farm in Thrall, Texas (about 50 minutes outside of Austin). Students will recieve their own Belle Vie duck to breakdown and learn the basics to duck cookery and chacuterie, led by owner and chef Perrine Noelke.After class, farmer Aubrey Noelke will give a tour of the farm where students will get to see first hand where their duck came from and how it was raised. After the tour, studetns will be welcomed back to the kitchen with a duck feast with local veggies and Belle Vie Kitchen treats.

Knives and aprons will be provided. Please bring your own cooler to store the duck!

 

Purchase your tickets here!

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Duck Butchery & Charcuterie
Feb
11
2:30 PM14:30

Duck Butchery & Charcuterie

Central Texas Meat Collective presents it's first ever 'Duck Butchery & Charcuterie' workshop with Belle Vie Farm & Kitchen. Class will take place at Belle Vie Farm in Thrall, Texas (about 50 minutes outside of Austin). Students will recieve their own Belle Vie duck to breakdown and learn the basics to duck cookery and chacuterie, led by owner and chef Perrine Noelke.After class, farmer Aubrey Noelke will give a tour of the farm where students will get to see first hand where their duck came from and how it was raised. After the tour, studetns will be welcomed back to the kitchen with a duck feast with local veggies and Belle Vie Kitchen treats.

Knives and aprons will be provided. Please bring your own cooler to store the duck!

Purchase your tickets here!

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Whole Hog Butchery with Sustainable Food Center
Jan
28
4:00 PM16:00

Whole Hog Butchery with Sustainable Food Center

Sharpen your knife skills, learn where your favorite cuts of meat come from, and meet a local farmer in our Whole Hog Butchery class!

Join professional butcher and co-founder of the Central Texas Meat Collective, Julia Poplawsky, in SFC's The Happy Kitchen and learn how to break down a whole hog, transforming it into roasts, chops, ribs, pork belly and more. Learn what to do with the trimmings, skin and bones, and pick up tips for preparing and curing meat at home. Also joining will be Leah Gibson, owner of Boxcar Farm & Garden, to talk about the pasture-raised, heritage breed hog that we will be using in class.

To allow time for one-on-one instruction and in-depth discussion, class size is limited to 6 hands-on participants and 6 observers (see below for ticket options).

Class will cover:

  • bulk meat sourcing tips;
  • basic hog anatomy;
  • safe handling of meat, knives and butchering tools;
  • how to break down a whole side of hog into cook-ready cuts of meat;
  • how to use the leftover bones, trimmings and skin

You will work together with Julia to produce all the cuts. Please wear closed-toe shoes, comfortable clothes, hair up or covered, and bring a full coverage apron. Knives and cutting gloves will be provided. Bring a cooler or insulated food bag: hands-on participants will take home what they work with in class, approximately 10-15 lbs. of meat, bones, trimmings and skin.

We will not cook in this class, but charcuterie and wine will be provided.

Classes are for adults. Youth ages 12 and up may attend with purchase of an additional ticket and close parent/guardian supervision during class.

Registration closes two business days before class. All attendees must purchase tickets to attend. No walk-ins allowed.

* All payments are final and non-refundable. However, we would be happy to transfer your spot in this class to someone else if you cannot attend.

 

Purchase tickets here!

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