Whole Hog Butchery at Farmhouse Delivery
May
25
2:00 PM14:00

Whole Hog Butchery at Farmhouse Delivery

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 the Central Texas Meat Collective, in the Farmhouse Delivery 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.

To allow time for one-on-one instruction and in-depth discussion, class size is limited to 6 hands-on participants and 8 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 the CTMC 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.

Tickets can be purchased here.

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Whole Hog Butchery at Sustainable Food Center
Jun
30
1:00 PM13:00

Whole Hog Butchery at 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 CollectiveJulia Poplawsky, in our Teaching 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.

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.

Tickets can be purchased at the Sustainable Food Center’s website.

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Duck Sausage Making and Duck Charcuterie with Belle Vie Farm & Kitchen
Mar
24
1:00 PM13:00

Duck Sausage Making and Duck Charcuterie with Belle Vie Farm & Kitchen

Ask and you shall receive! 

Perrine of Belle Vie Farm & Kitchen is going to show some lucky people how she does what she does. In this class, Perrine will demonstrate the traditional French method of duck butchery and will lead a hands-on exploration of sausage making. Students will leave this class with a thorough overview of fresh sausage making techniques, as well as some duck charcuterie, like duck confit and duck prosciutto, to take home. You will also receive a farm tour and learn how Belle Vie raise their animals and steward the lands. Afterwards we will all celebrate with a sausage afternoon snack! 

This class will be both demo and hands on. Students will also go home with 1 lb of sausage and some duck confit that they can make in their own kitchen. 

Purchase your tickets here!

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Hog Camp with Belle Vie Farm & Kitchen
Mar
10
2:00 PM14:00

Hog Camp with Belle Vie Farm & Kitchen

We are SO excited about this, y'all! 

Pleaase join us on 3/10/2019 for our very first "Hog Camp" with La Belle Vie Farm and Kitchen. In this class, 6 hands on participants will get the opportunity to breakdown half a hog from La Belle Vie Farm. After we break our hog down, we will do a quick sausage demo and then you will go on a farm tour with Aubrey. Once we get back from the tour, Perrine will prepare a three course meal, paired with Lewis Wines. 

The hands on participants will go home with all the meat they cut, about 10-18 lbs, and a little bit of sausge, too.. So make sure to bring your cooler!

If you aren't ready to be fully immersed OR if you want to bring a bff or significant other we also offer a spectator ticket. Besides cutting the meat, the spectator will recieve the butchery instruction, farm tour, and a farm meal. If you are interested in purchasing some meat, you can do so through Aubrey and Perrine after the class.

Purchase your tickets here!

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