Save On Meats

Save on Meats

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In a Nutshell

Team of instructors guides students as they grind, cure, and smoke butcher meats or can sweet and savoury preserves

The Fine Print

Promotional value expires Dec 19, 2012. Amount paid never expires. Limit 3 per person, may buy 2 additional as gifts. Limit 1 per visit. Valid only for option purchased. Reservation required. 72 hour cancellation notice required. Recipes will reflect seasonal availability. Classes require minimum of 5 participants and may be subject to change. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.

Knowledge is power, which is why locomotives run on burning encyclopedias. Chug toward new understandings with today's Groupon.

$85 for a Three-Hour Sausage-and Bacon-Making or Canning-and-Pickling Class ($175 Value)

Save on Meat's staff leads groups students in hands-on cooking sessions. During the sausage-and bacon-making class, students learn to grind sausage meats; cure, smoke, and age bacon; and roll and tie pancetta. They'll go home with two pounds of classic pork sausage, a pound of bacon, and a pound of pancetta. Classes are held on Wednesdays, Saturdays, and Sundays from 6:30 p.m. to 9:30 p.m. on the following dates: October 3, 6, 7, 10, 13, 17, 20, 21, 24, 27, 28, and 31; November 3, 7, 10, 14, 18, 21, 22, 24, 28, and 29; and December 1, 2, 5, 6, 9, and 12.

During canning-and-pickling classes, students experiment with preparation techniques for jarring preserves such as jams, quick pickles, and hot relishes. Chefs grant progressive instruction as students craft two seasonal recipes and depart with jars of each creation. Classes are held on Mondays from 6:30 p.m. to 9:30 p.m. on the following dates: October 1, 15, 22, and 29; November 5, 17, and 19; and December 10.

Students in all classes also take home a recipe booklet.

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.

Customer Reviews

I passed the old shop many times when I worked in the area. I always felt comfortable there, had confidence in the business. Now that there is also an ethos attached to it, I will make the trip from Burnaby to give it my custom.
Kerry M. · January 5, 2013
I really liked the course. Instructors where friendly and did a good job. I had heard about the place for a long time but just never had the drive to go check it out. Would defiantly go back again.
Shawn P. · January 4, 2013
The class was fun and useful.
Karen C. · January 4, 2013

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