Butcher Classes

Whole Hog, Sausage 101 and Spring Lamb Class at la Cocina

Whole Hog Butcher class, Sausage making 101 and Baby Lamb Butcher Classes.  $125 per person, each student takes home 10-12 lb pork or 6-8 lb sausage or 8-10lb of Spring Lamb, dates and times below.  You can only get in by calling Tuesday June 15th between 10am and 12pm to reserve your spot for all dates, first come first serve. 415.255.3094 For a more current and the fastest way to get class info, follow us on Twitter and Facebook

-June 27th, Sausage making 101 at 9am
-June 27th, Whole Hog at 1pm
-June 29th, Whole Lamb Class at 6pm
-July 1st, Whole Hog Class at 6pm

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Whole Hog Butcher Class at la Cocina

Whole Hog Butcher class and Sausage making 101 Sunday May 30th, sausage class starts at 9am and whole hog at 1pm.  $125 per person, each student takes home 10-12 lb. pork or 6-8 lb sausage at the sausage 101 class starting at 1pm.  You can only reserve by calling (today) Friday May 11th or Tuesday May 18th to reserve your spot between 10am and 12pm both days, first come first serve. 415.255.3094    http://bit.ly/bilr4a

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Whole Hog Butcher Class at la Cocina

Whole Hog Butcher class next Tuesday May 18th starting at 5pm. $125 per person, each student takes home 10-12 lb. pork. You can only reserve by calling (tomorrow) Tuesday May 11th or Friday May 14th to reserve your spot between 10am and 12pm both days, first come first serve. 415.255.3094    http://bit.ly/bilr4a

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Hey all

Hope you had a nice easter weekend.  Just a quick note, we will be announcing all upcoming butcher classes via Twitter and Facebook, so make sure you keep an eye on our page and tweets.  All classes for the spring and summer months will be announced in the next couple weeks.  Some of the upcoming classes will be Whole Hog, Lamb, Steer, Sausage 101 and Advanced Sausage.

Follow us on Twitter

Join us on Facebook

All classes will be listed on the blog as well.  Look forward to seeing you in class.  Take care

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February and March Butcher Class Schedule

New dates set for Whole Hog, Whole Lamb and how to Sausage 101 for February.  Email us at meats@4505meats.com to join, include the class type, start time and the date, we will invoice you via PayPal.  Move fast, each class is first come first serve.  We are also selling gift certificates, inquire by email for more details.

Each class will butcher a whole Hog or two baby Lambs or make three different styles of sausage, all dependent on the class you choose.  Each class costs $100, includes 10-12 pounds of hog, 9-10 pounds of lamb or 5-6 pounds of sausage depending on the class you choose.  Every class is 3 hours, all start promptly on the hour that it is scheduled.  There will be Chicharrones, hot dogs and beverages available during the class.  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 can.  Come with questions and ready to get dirty!  See you soon!

February 21st

SOLD OUT -10am, Whole Hog, we will butcher a 250+ Hog, you will take home and butcher 10-12 pounds of pig

SOLD OUT -2pm, Whole Lamb, we will butcher 2 baby lambs, you will take home and butcher 9-10 pounds of lamb

March 14th

SOLD OUT -9am, Whole Hog, we will butcher a 250+ Hog, you will take home and butcher 10-12 pounds of pig

SOLD OUT -1pm, Sausage 101, we will make 4 different kinds of Sausage, you will take home 5-6 pounds of hand made sausage

SOLD OUT -5pm, Whole Hog, we will butcher a 250+ Hog, you will take home and butcher 10-12 pounds of pig

**All classes are held at La Cocina, If you have any questions please contact us at meats@4505meats.com, DO NOT contact La Cocina, all these classes are separate events and they have been very generous to let us rent the kitchen.

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January Whole Animal and

Sausage schedule

January 10th

SOLD OUT -9am, Sausage 101, we will make 3 different kinds of Sausage, you will take home 6 pounds of hand made sausage

SOLD OUT -1pm, Whole Hog, we will butcher a 250+ Hog, you will take home and butcher 12 pounds of pig

SOLD OUT -5pm, Whole Hog, we will butcher a 250+ Hog, you will take home and butcher 12 pounds of pig

January 17th
SOLD OUT -9am, Sausage 101, we will make 3 different kinds of Sausage, you will take home 6 pounds of hand made sausage

SOLD OUT -1pm, Whole Lamb, we will butcher 2 baby lambs, you will take home and butcher 12 pounds of lamb

SOLD OUT -5pm, Whole Lamb, we will butcher 2 baby lambs, you will take home and butcher 12 pounds of lamb

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Whole Hog Class at La Cocina, this

Sunday, December 13th

Hope you had a good Thanksgiving weekend and you are getting back into the swing of things.  We are going to be holding two Whole Hog Butchery classes this Sunday, December 13th, class starts at 10 am and ends at 1ish.  Email us at meats@4505meats.com that you would like to attend and we will invoice you via PayPal.  Move fast, each class is first come first serve.

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Whole Lamb Butcher Class 9/27th

We will butcher 2 whole Lambs starting at 2pm on Sunday the 27th.  RSVP here

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Sausage Making 101 9/27th

We will grind, mix and stuff 3 different types of sausage starting at 10 am on Sunday the 27th.  RSVP here

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Whole Hog Butcher Class 9/26th  img_1442

Whole hog butcer class at La Cocina, class starts at 2 pm on Saturday the 26th.  RSVP here

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Sausage Making 101

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Sausage Making 101

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

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Whole Pig Butcher Class

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

  1. lane’s avatar

    ahhh, you are sold out…. when is the next class, thank you.

  2. suzanne’s avatar

    when is the next class?? thanks.

  3. Quinn’s avatar

    The Whole Pig Butcher Class at La Cocina was great and I am looking forward to future classes. Here’s my review if anyone is curious: http://blog.nermo.com/?p=1965

  4. JT’s avatar

    would love to attend the next class.

  5. Ryan Farr’s avatar

    Thanks, details to come soon…

  6. Ryan Farr’s avatar

    Great post Quinn, glad you had a good time, I had a blast too. Thanks

  7. Ryan Meyers’s avatar

    Please host these classes again!, I want to sign up for both of them.

  8. darren steward’s avatar

    I would love to attend the whole pig butchery class – please let me know when the next one is.

    Darren 794-5800

  9. cameron’s avatar

    I would also love to take the whole pig butchery class if you decide to do it again … thanks!

  10. Marissa’s avatar

    I want to echo the two comments above. I would love to sign up for both of these classes. Please host them again!

  11. Andy Floyd’s avatar

    Just read an article that mentions you in NYT. WTG and I will have to see if I can come take one of your classes the next time I am in SF.

  12. Ron’s avatar

    Ditto. I missed the last classes. I want to take both classes.

  13. David’s avatar

    I just read your article in GOOD magazine. Would you please offer another whole pig butchering class.

  14. Daniele Mills’s avatar

    I also just read the GOOD article and would like to sign up for the next pig butcher class.

  15. J Dizon’s avatar

    There are 5 of us who’d like to take your sausage making & foie gras torchon classes?. When is your next class? When will you put out your next schedule? Thanks.

  16. J Wright’s avatar

    I’d also love to take the sausage making too…or any of the butcher classes!

  17. tim’s avatar

    any upcoming classes?

  18. KG’s avatar

    Will you be posting an update of classes being offered before the end of the year? Or, can i request to have that emailed to me? thanks in advance

  19. Andrea’s avatar

    Hi – I would love to get into an upcoming class. Can you e-mail me the schedule when the next round is announced?

  20. Ryan Farr’s avatar

    Will do, you are on the mailing list. Thanks

  21. Sarah’s avatar

    I too would love to be on the mailing list for upcoming classes. Please add me! Thanks so much!

  22. Catherine’s avatar

    Please add me to your upcoming class schedule mailing list! I definitely want to get this for my husband….as a Christmas gift, if possible! We hunt and process our own elk, mule deer, and javalina….but he would love to learn more finesse and technique. Thank you

  23. Roisin’s avatar

    Hi

    Any upcoming butchery classes in the New Year – want to get one as a gift?

    Thanks

    Roisin

  24. jason’s avatar

    Hi, I’d like to buy a gift certificate for two people to do the sausage making class, is that possible, and can you also put me on the mailing list for the upcoming schedule?
    thanks

  25. Linda’s avatar

    Thanks Ryan & Jess for a great class last night – who knew removing a snout from the jaw bone could be so much fun! : )

  26. kim Powers’s avatar

    Please add me to your mailing list! I’d love to get a class as a gift for my husband. Thanks!

  27. karena’s avatar

    please add me to your mailing list as I want to take both the sausage and whole hog classes once the 2010 schedule is up.

  28. Mona’s avatar

    please add me too! I’d also like to take the sausage and whole hog class.
    thanks
    Mona

  29. Brian’s avatar

    Hey please put me on the mailing list too. I would like to take a whole hog and maybe sausage class.

    Brian

  30. Wayne’s avatar

    Please add me to the mailing list. I would like to take the whole hog class.

    Thanks!

    Wayne.

  31. Jenny’s avatar

    My husband just took your whole hog class and loved it! Can you please add me to your mailing list? We’re hoping to take a class together soon.
    Thanks,
    Jenny

  32. joan’s avatar

    I would like to buy a gift certificate for the whole hog class and the sausage making class. Pleas send info!

    Thanks, Joan

  33. jim patterson’s avatar

    when is your next class. do you ever come to san jose

  34. Sandy Wu’s avatar

    Yes, San Jose/Silicon Valley location will be nice… and also can’t wait for the “bacon is the new black” t-shirt!
    Got schedule for the next Whole Hog class?

    Thanks!

  35. Judi Karwan’s avatar

    Hello Ryan,
    Thank you for a great sausage class today. I was writing you for the other 2 recipes for the hot links and the rosemary/pecorino sausage. Could also let me know where you can get casings and perhaps a good butcher shop for the home shopper to make sausage.
    Thanks for the information!
    Judi
    PS(What does 4505 stand for?)

  36. Lynne’s avatar

    interested in the next whole hog class. I see that the April class is sold out – any chance of cancellations or an additional class anytime soon?
    looking forward to hearing from someone. thanks!
    Lynne

  37. Stacy Du’s avatar

    Please let me know when the next class is. Thanks

  38. Prisca Ekkens’s avatar

    Hello 4505–

    I want to attend a sausage making class in May 2010 with my father-in-law for his birthday. Being that classes sell out so quickly, is there any chance of buying our spots now. Thanks in advance for your assistance.

  39. Chris H.’s avatar

    Will you ever be offering a baby goat butchering class? We raise Boer goats but have never butchered one.

  40. Clyde Ng’s avatar

    I have a gift card and want to go to your next Lamb Butcher Class.
    What day will it be?
    Clyde

  41. Margo True’s avatar

    Hi Ryan–it was great to meet you at Celebration Weekend. I’d be very interested in taking your next lamb butchering class, and am checking this site frequently for your next class schedule posting…are you planning any within the next month? Here’s hoping.

    Best,
    Margo

  42. barbara’s avatar

    My name is barbarahough and I am trying to find out for my husband mark smith where he can take classes on butchering/slaughtering. Is ther anyway that you could help

  43. dan jacobs’s avatar

    I am really interested in future classes. I was the Chef at Bistro Campagne for the last 3 years (was laid-off in February) and dabbled in cured meats and sausages using books, recipes others would give me, and sheer trial and error. I am staging at Old Town Social and Publican this fall on off days and was looking for a class to further educate. if you could please send me some info on future classes or alternatives
    Thanks,
    Dan Jacobs
    (773) 480-1181