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The Meat House
Make Meat Magic: Sausage- or Bacon-Making, Pork Butchery, or Butcher's Techniques Class
- Save 30%
- 15 purchased
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
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.
PAID VALUE EXPIRES ON February 19, 2022
PROMOTIONAL VALUE EXPIRES ON July 1, 2014