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Bringing a diverse array of skillfully prepared, high-quality meats to the bustling streets of Raleigh, this shop is now offering valuable instruction led by Culinary Institute graduate and executive chef Paul Kellum. Awaken your inner-carnivore and learn how to handle meats with finesse:

• $190 ($275 value) for a sausage-making class
• $230 ($385 value) for a bacon-making class
• $270 ($385 value) for a pork butchery class
• $220 ($275 value) for a butcher's techniques class

"I have found my gold mine in Raleigh... Your products are absolutely AMAZING! Thank you for all that you do!" Merry Meat-eater

Fall-Off-the-Bone Fun
Sausage-making class will enable students to prepare their own sausages while learning various marinating, seasoning, and mincing techniques. The bacon-making course covers curing and smoking methods for pork, beef, veal, and lamb bacon. Pork butchery class demonstrates proper preparation, whole-hog butchery, cut uses, and pig farming in the United States. And during the butcher's techniques course, students will learn how to joint a chicken, de-bone and roll a lamb leg, executing slip knots, and much more. Classes take place on Tuesday through Saturday from 7 p.m. to 10 p.m. and you'll bring home a Meat House apron, treats to share with friends and family, and notes peppered with preparation secrets passed between generations.

The Meat House's Website | Facebook

PAID VALUE EXPIRES ON February 6, 2021



    5045 Falls of Neuse Road, Raleigh, NC 27609
    919-809-8914 | get directions

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The Meat House
Make Meat Magic: Sausage- or Bacon-Making, Pork Butchery, or Butcher's Techniques Class

    • from $190
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