** Please note that classes at Save On Meats will start back up after the completion of renovations to the butcher shop. Thank you as always for your interest.
Slice and Dice – Poultry Butchery
The poultry butchery class will take people through the whole process from buying a whole bird to processing it and utilizing every part of the animal. Set in the historic butcher shop, students will learn how to carve a bird including alternate cuts, and how to make delicious stock. No one leaves empty handed. In addition to butchering skills, participants will leave with two chicken breasts, two boneless chicken thighs and a litre of fresh chicken stock.
7-930pm
Dates
March 5th, 21st
April 6th, 16th
Beginner Bacon and Sausage Class 101
In this basic 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.
630-930pm
Dates
March 1st, 12th
April 3rd, 14th
Mastering Meats – Sausage Making and the Art of Charcuterie 102
Suitable for beginners and those with a bit of experience, participants will learn the basics of sausage making and develop that into the art of charcuterie. Students will be taken through the process of curing, drying, and aging their own sausage using a variety of meats. To complement some cured meat tasting during the class, participants will take home some duck prosciutto, a link of pepperoni and some handmade salami.
630-930pm
Dates
Feb 26th
March 6th, 13th, 27th
April 7th, 21st
Preserving Your Pickles – Canning and Preserving
During the canning and preserving classes, students learn essential techniques for home water bath canning sterilization, pH balanced recipes and processing. Two seasonal recipes will be taught in class, each with a unique twist and flavour combination. Past recipes include spiced pickled beets, organic spicy dill pickles, strawberry applesauce and earl grey strawberry jam. Students should expect to roll up their sleeves and participate if they want to take home a jar of the good stuff.
630-930pm
Dates
March 10th
April 9th
For rates and availability please contact classes@saveonmeats.ca
