Eugene Meat Collective Classes

Photo by ValentynVolkov

Photo by ValentynVolkov

Spring and Summer 2017 Classes Coming Soon!

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Essential Sausage Making

 

Some of Our Most Recent Classes

Basic Pâté Class

In this class, Justin Trent of Provisions Market Hall will demystify pâté, revealing the secrets to a perfect farmhouse pâté, as well as the key to delicious chicken-liver mousse and pork rillette. Students will get hands-on experience making each of these three recipes, plus tips on specific equipment, good meat sourcing, and more. At the end of the class, we’ll shed the aprons and gather around our table for a light meal with local wines and farm fresh local produce. 

Take-home perks: Students will go home with samples of pâté, chicken-liver mousse, and pork rillette.

When: Monday night 5:30-8:30pm

Where: Sprout Kitchen Springfield OR

Experience: None

Cost: $145

Class Size: 12

 

Basic Pig Butchery

Mat Kline the Division Dean of Conference & Culinary Services at Lane Community College will begin this hands-on class by demonstrating how to split sides of pork into primals, subprimals, retail, and charcuterie cuts. Students will then divide into two groups and do the same on another side of pig, with guidance from the instructor and an assistant instructors. By the end of class, the students will have broken the pig down into cookable cuts like ribs, tenderloins, ham roasts, chops, and coppas. When we’ve finished the last cut, we’ll shed the aprons and gather around our farm table for a light meal.

Take-home perks: Students will go home with their share of meat, fat and bones (roughly 25-30 lbs.), plus recipes.

Experience required: None.

Date: Sunday 1:00am - 5:00pm

Location: Lane Community College 

Cost: $265

Class Size: 12

 

More Past and Future Classes

SOLD OUT!

Basic Sausage Making

Photo by MikeyGen73/iStock / Getty Images
Photo by MikeyGen73/iStock / Getty Images

Come learn the art of preparing Breakfast, Chorizo, Lao Vietnamese and Italian-style links, among many other varieties. Justin Trent of Provisions will teach you how to select the right meat and trimmings from the appropriate muscle groups, how to get the ideal meat-fat ratio, and how to grind, flavor, and stuff your sausage of choice. You’ll also learn why it is that handmade sausage is so often much better than its grocery-store counterpart. At the end of the class, we’ll shed the aprons and gather around our table for a light meal with farm fresh produce from Organic Redneck Farms and wine from the Oregon Wine Lab

Take-home perks: Students will go home with roughly 5 lbs. of links for their frying pans and freezers, plus recipes.

Experience required: None.

Date: Monday June 13th 5:30pm-8:30pm

Location: Sprout Kitchen

Cost: $145

Class Size: 12

 

Some of the class we will offer in the future!

Basic Lamb Butchery

In this hands-on class, students will learn how to break a lamb into its respective, delicious parts with a EMC instructor. Students will work on three whole lambs for the class, and they’ll learn how to tie a leg of lamb, how it is that lamb can become ham, why lamb makes merguez taste so good, and how to carve a perfect lamb “popsicle.” At the end of the class, we’ll shed the aprons and gather around our farm table for a light meal. (NOTE: This is also a good class for hunters who want to learn to process their own deer.)

Take-home perks: Students will go home with a bag full of meat, bones, and fat (roughly 20 lbs. worth), plus a few recipes.

Experience required: None.

Date: TBA

Location: Sprout Kitchen

Cost: 

Class Size: 

SOLD OUT!

Basic Pig Butchery

 Adam Danforth a James Beard and IACP award-winning author and butcher will begin this hands-on class by demonstrating how to split sides of pork into primals, subprimals, retail, and charcuterie cuts. Students will then divide into two groups and do the same on another side of pig, with guidance from the instructor and an assistant instructor. By the end of class, the students will have broken the pig down into cookable cuts like ribs, tenderloins, ham roasts, chops, and coppas. When we’ve finished the last cut, we’ll shed the aprons and gather around our farm table for a light meal.

Take-home perks: Students will go home with their share of meat, fat and bones (roughly 25-30 lbs.), plus recipes.

Experience required: None.

Date: May 1, 2016 10:00am - 2:00pm

Location: Sprout Kitchen

Cost: $285

Class Size: 12

 

 

 

Intermediate Sausage Making Emulsified Links

For those of you who have already mastered the basics of making cased, fresh sausages (or for those of you who have taken our basic sausage-making class) it’s time to take your sausage skills to the next level. In this hands-on, intermediate-level class, the EMC instructor will teach students the art of traditional emulsified sausages. Think hot dogs, traditional brats, weisswurst, mortadella, and boudin blanc. Students will learn three different approaches and techniques. They’ll learn how to make their own hot dogs and brats with a grinder and a food processor (no “buffalo chopper” necessary).  They’ll also learn how to make traditional German and French emulsified sausages like weisswurst and boudin blanc.

Take-home perks: Students will go home with their share of links for their frying pans and freezers, plus recipes.

Experience required: Basic sausage-making skills.

Date: TBA

Location: Sprout Kitchen

Cost: 

Class Size: 

 

2-Day Basic Pig Butchery "Kitchen" Charcuterie & Cookery

Join EMC instructor for a two-day hands-on butchery, “kitchen” charcuterie, and cookery workshop. We’ll spend the first day breaking down three sides of local, pasture-raised hogs into primal and subprimal cuts. On the second day, our instructor will show you how to transform the various cuts of pork into delicious meals. You’ll get an introduction to the craft of cooked charcuterie as you make sausage, paté, and porchetta. You’ll feast on ribs, loin racks, and tenderloins, and still have plenty of meat left to take home. Each student will get hands-on experience and instruction, leaving with the basic skills needed to start experimenting with home butchery.

Take-home perks: Students will go home with their share of meat and bones, cooked charcuterie that we do not consume in class, plus recipes.

Experience required: None.

Date: TBA

Location: Sprout Kitchen

Cost: 

Class Size: 

 

 

 

RABBIT BUTCHERY & CHARCUTERIE

An increasing number of local farmers and butchers are raising and selling rabbits these days. Why not learn how to bring them into the kitchen? A EMC instructor, will teach you how to source local, sustainably raised rabbits as you practice butchering your very own. We’ll then use our freshly butchered rabbits to learn ways to cure and preserve them. At the end of class, we’ll feast on a lunch of saucisse de toulouse; pâté grandmère; and black-pepper rabbit rillettes with a rhubarb mostarda.

Take-home perks: Students will go home with the meat and bones from their own rabbit.

Experience required: None.

Date: TBA

Location: Sprout Kitchen

Cost: 

Class Size: