Classes

 

In Shop Classes are Back for 2022!

**Proof of vaccination required for entry.  Masks also required to be worn through entire class.**

Sign up for an in-person class at The Local Butcher Shop here

SAUSAGE MAKING CLASS

February 6th |  April 3rd  |  May 8th  |  May 29th  |  June 19th  |  July 17th  | September 4th  |   September 25th  |  October 2nd  |  October 30th
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! $135 per person

POULTRY BUTCHERY CLASS

February 20th |  May 1st  |  July 10th 
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. $110 per person

SHOP TALK: STOCK MAKING

February 13th
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. $45 per person

CONFIT & RILLETTE MAKING CLASS

March 6th  |  September 18th
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 20th  |  June 5th  | October 16th
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
May 22nd  |  June 26th | September 11th
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 10th | June 12th | October 9th
Learn about the anatomy of a pig and whole animal butchery techniques with butchers from The Local Butcher Shop. A representative 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 interesting and delicious meals for less cost. All participants will take home 9 to 10 lbs of Llano Seco pork! $200 per person

Cancellation/Refund Policy: Cancellation 2 weeks before class date will be refunded.

Online Butchery & Cooking Classes

Sign up for a class, gift a class, or redeem your class gift certificate here.    
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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 

STOCK MAKING

 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: All ticket sales are non-refundable.