Sign up for an in-person class on our Eventbrite page. (If you have a gift certificate, click “enter promo code” during the checkout process to apply your redemption code.)
If you want to gift a loved one an in-shop class, you can purchase gift certificates at our Shopify website.
2024 In Shop Class Calendar
SAUSAGE MAKING CLASS
February 4th | March 10th | April 14th | May 19th | June 16th | July 21st | September 15th | 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 beef/lamb merguez sausage! $135 per person
POULTRY BUTCHERY CLASS
February 18th | May 5th | September 8th | October 13th
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. $140 per person
CONFIT & RILLETTE MAKING CLASS
March 24th | July 7th
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 lb of pork rillette, 1 jar of confit giblets, and 1 confit duck leg. $90 per person
PÂTÉ & TERRINE MAKING CLASS
March 3rd | June 2nd | October 6th
The Local Butcher Shop chefs will demonstrate and teach how to make three different kinds of pâtés and terrines. Participants will get to make Poultry Liver Mousse and mix and mold a pork terrine. Each participant will go home with ½ lb. Pâté de Campagne, one 8oz. jar of Poultry Liver Mousse, and 1/2 lb. of Pork Terrine. $80 per person
PORK LEG BUTCHERY CLASS
February 25th | September 22nd
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. $250 per person
HALF HOG BUTCHERY DEMO
April 2nd | October 1st
Learn about the anatomy of a pig and whole animal butchery techniques with butchers from The Local Butcher Shop. Join us to discuss raising pigs humanely and sustainably and learn the best ways to cook various cuts, leading to more interesting and delicious meals for less cost. All participants will take home 9 to 10 lbs of pork! $200 per person
Cancellation/Refund Policy: Refunds for cancellation requests received at least two weeks before the class date are eligible for a refund. If a class is sold out, you may receive a refund ONLY if someone can take your spot, regardless of the two week policy. No refunds will be offered for cancellation requests less than two weeks prior to the class date. NOTE: Classes may be cancelled if there is not enough registration (which rarely happens!) In that case, you will receive a full refund, or you will be given the option to reschedule.
Online Butchery & Cooking Classes
MEAT COOKING 101
In this online class you will learn basics techniques for cooking meat including searing, braising, roasting, basting, and carving. Our butchers will show you how to confidently cook a steak, short ribs, pork chops, and duck breast.
Class only $30 | Class + Meat (local pickup only) $130
SAUSAGE MAKING CLASS
Make sausages with The Local Butcher Shop Sausage Makers! We will guide you to make your own pork sausage. From grinding to mixing, recipes and proportions, to casings, you’ll learn how to it all in your home kitchen.
Class only $30 | Class + Meat (local pickup only) $93
POULTRY BUTCHERY CLASS
This hands-on class will teach students the anatomy of birds. Students will be guided through butchering two chickens. You’ll also learn how to roast and carve!
Class only $30 | Class + Meat (local pickup only) $85
We’ll discuss the difference between stock, broths and bone broths. You’ll learn how to choose bones and the steps for making each product.
Class only $30 | Class + Meat (local pickup only) $60
Cancellation/Refund Policy for online classes: All ticket sales are non-refundable.