Choose from Four Options
$230 for a bacon-making class ($385 value)
- Cure and smoke pork, beef, veal, and lamb bacon. Prepare three types—students will take home all three packages.
$190 for a sausage-making class ($275 value)
- Learn how to create sausage by marinating, seasoning, and mincing. Students make enough to take home.
$270 for a pork butchery class ($385 value)
- Cheshire breed of pig is portioned into chops, roasts, grind, fat, and more, with the end goal to eat and utilize the entire animal.
$220 for a butcher's techniques class ($275 value)
- Learn butchery techniques including how to joint a chicken, de-bone and roll a lamb leg, and more. Students will take home stuffed lamb roast, stuffed and rolled chicken, stuffed beef roast, and chicken supremes.
Overseen by Paul Kellem, a graduate of the Culinary Institute of America, classes will focus on meat-cooking techniques, different butchery cuts, and tools to use. Students will take home a Meat House apron, class notes, and products prepared during class. See more information on what to expect during the butcher's techniques class and the bacon, sausage, and pork butchery classes.
The Butchers Market
The Butchers Market, formerly The Meat House, specializes in gourmet proteins, from all-natural filet mignon and marinated chicken breasts to cuts of lamb, veal, and pork. For more than a decade, the butcher shop has been serving each cut of meat alongside a satisfaction guarantee, along with hearty bread, cheese, and more than 100 varieties of wine.
The display cases brim with marbled cuts of Prime and dry-aged beef as well as chicken breasts in lemon-pepper or sun-dried tomato marinades. When available, the butchers also slice cuts of venison, alligator, or boar. The Butchers Market's prepackaged rubs and marinades fill the air with the aromas of garlic, peppercorns, hickory, and molasses.