Butcher Class

Sausage Making 101

Sausage Making 101 at La Cocina,
Saturday May 30th and Sunday June 7th

The class costs is $70 and includes 5 pounds of different styles of sausages that you hand made and get to take home.  We will focus on grinding the meat, mixing the meat and stuffing the meat.  We will also discuss cooking methods and all the vital steps that go into a properly emulsified sausage.

There will be Chicharrones, hot dogs and beverages available during the class.

The 3 hour class will start promptly at 10 am.

Aprons, towels and a knife per person will be supplied during the class. If you have a knife or knives you are comfortable with and love to use, please bring them with you.  We will be in a professional kitchen so please wear flat shoes and the appropriate attire.  Full participation is recommended, if you only want to watch and ask questions you are welcome too.

RSVP here

Come with questions and prepared to get dirty!

Whole Pig Butcher Class

Whole Pig Butcher Class at La Cocina,
Sunday May 24th

Hands on whole animal butcher class with a demo from me and I will walk you through the butcher process.

Included with the class fee of $75 is 7-8 pounds of pig that is yours to take home and you helped butcher.  The 3 hour class will start promptly at 3 pm.

There will be Chicharrones, carnitas and beverages available during the class.

The three-hour class will start at 3 pm and run until 6 pm.

Aprons, towels and a knife per person will be supplied during the class. If you have a knife or knives you are comfortable with and love to use, please bring them with you.  We will be in a professional kitchen so please wear flat shoes and the appropriate attire.  Full participation is recommended, if you only want to watch and ask questions you are welcome too.

RSVP here

Come with questions and prepared to get dirty!

Thanks, Ryan Farr

9 thoughts on “Butcher Class

  1. Hi.
    Would love to attend both classes, however, this is not a good date (Memorial Day Weekend)… when are you planning to repeat? Jack

    P.S. See you at Bloodhound tomorrow.

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  4. Have you planned any additional classes for the spring of 2010. We are from Utah and my husband and my brother would like to find a class for pork and beef. They have experience in working with meat, and we have our own meat locker and commercial saw, but the problem is that since my father has passed away they are on there own and need some further education. My dad was a butcher and he designated taskes but did not really pass on all his knowledge. Do you have a 2010 schedule coming out?

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