Classes

 

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2019 Class Schedule

Class registration will open in late November. We have gift certificates available for classes!
Email info@thelocalbutchershop.com to be added to the wait list of sold out class.

 

 

SAUSAGE MAKING CLASS

January 27th |  February 24th |  March 24th |  April 28th  |  May 19th  |  June 23rd |  July 21st  |  August 25th  |  September 22nd  |  October 27th

Make sausages with The Local Butcher Shop’s Sausage Makers! Each participant will make their own pork sausage. From grinding to mixing, recipes and proportions, to casings, you’ll learn about it all and do it all too! And, you’ll go home with your creations—approximately 3 lbs. of pork sausage and 2 lbs. of lamb sausage! $115 per person

 

POULTRY BUTCHERY CLASS

February 10th  |  May 5th  |  August 4th | October 6th

This hands-on class will teach students the anatomy of birds. Each student will get to butcher 2 chickens and take home all of the meat, bones, skin, etc. There will also be discussion about the best way to butcher chicken, turkey and small birds for different cooking methods. $90 per person

 

SHOP TALK: STOCK MAKING

March 10th

At this Shop talk we’ll discuss the difference between stock, broths and bone broths, and lead you through a tasting. You’ll learn how to choose bones and the steps for making each product. $35 per person

 

CONFIT & RILLETTES MAKING CLASS

January 13th  |  May 12th |  September 8th

In this hands-on class, The Local Butcher Shop chefs will teach you how to confit meats and make pork rillette. Attendees will take home 1 lbs of pork rillettes, 1 jar of confit giblets, and 1 confit duck leg. $90 per person

 

PATE & TERRINES CLASS

March 3rd  |  June 2nd  |  October 13th

The Local Butcher Shop chefs will demonstrate and teach how to make three different kinds of pates and terrines. Class includes a guided tasting with crackers, and students will go home with ½ lb. Pate de Campagna, ½ lb. Duck Liver Mousse, and 1/2 lb. of Headcheese. $60 per person

 

PORK LEG BUTCHERY CLASS

July 28th

The Local Butcher Shop butchers will talk, demonstrate and teach the versatility of a pig leg. This class will focus on the many different butchering techniques that can be used on a pig leg; boning out a leg, cutting the muscles along the seams, tying roasts, slicing the pork for scallopini or steaks, and how to use the trim to make sausage. Each student will get hands on experience and share the bounty of a pig leg with one other student—2 students per leg; approximately 12-13 lbs. of pork to take home per student. $175 per person
Register now!

 

HALF HOG BUTCHERY DEMO

March 31st  |  August 11th

Learn about the anatomy of a pig and whole animal butchery techniques with butchers from The Local Butcher Shop. Charles Thieriot of Rancho Llano Seco will join us to discuss raising pigs humanely and sustainably. Learn the best ways to cook various cuts, leading to more interest and delicious meals for less cost. All participants will take home 9 to 10 lbs of Llano Seco pork! $125 per person

 

HOLIDAY COOKING CLASS

October 20th

The Local Butcher Shop butchers and chefs will talk, demonstrate and teach how to roast a turkey and a rib roast to perfection!  This class will focus on what to ask for, how to season, tie and cut or carve as well as different cooking methods to achieve scrumptious results. Each participant will go home with a 4 lb. rib roast.  $150 per person

 

Cancellation/Refund Policy: All ticket sales are non-refundable. Cancellations with less than two weeks notice will not be credited.