Choose from Four Options
- C$75 for a canning-and-preserving class for one (C$125 value)
- C$59 for a poultry-butchering class for one (C$100 value)
- C$79 for a sausage-making class for one (C$135 value)
- C$85 for a Bacon Makin’ 101 class for one (C$145 value)
During the two-hour canning-and-preserving class, students learn essential techniques for home water-bath canning, such as sterilization and balancing pH in recipes. Students will create two seasonal recipes and take home a jar of their own creation. There will also be a sampling of preserves.
In the two-hour poultry-butchering class, students learn the full butcher-and-buying process of working with whole birds. They also learn how to create a stock and take home two chicken breasts, two boneless thighs, and a litre of fresh chicken stock.
The two-hour sausage-making class introduces students to sausage making, the equipment needed for it, and the different casing styles. Butchers then guide students through the seasoning and flavoring process and offer them tastes of regional sausages. Each student will leave with their own freshly made sausages.
The two-hour Bacon Makin’ 101 class doesn’t just focus on bacon. Instead, it teaches students the process of curing, drying, and aging their own sausage with a variety of meats and poultry, as well as how to cure, smoke, and age bacon, and roll/tie pancetta. Throughout the class, students sample charcuterie and bacon.
Save On Meats
Touting accolades from Vancouver Magazine and the Vancouver Courier, Save On Meats sates appetites with a butcher shop and grocery, all-day diner, and traditional sandwich counter. A weathered fluorescent sign, painted blue and adorned with the shop's signature flying pig, welcomes patrons as they step into an eatery infused with a retro '50s atmosphere but free from con artists claiming to be Lucille Ball’s dentist. Chefs pile plates with hearty diner fare ranging from all-day breakfast platters and simple sandwiches to burgers and chicken and waffles. Kitchen scholars helm cooking classes focused on grassroots food preparation and tactical food-fight strategies in butchering and canning. Colourful apparel and wares such as T-shirts and coffee mugs let visitors display their loyalty.