Whole Animal Butchery
After being a vegetarian for 1o years, I suffered from severe health problems and decided to start eating meat. In doing so, I wanted to learn everything I could and do it as ethically and sustainably as possible. To me, this means eating the entire animal, wasting nothing and sourcing from small, local farms. I moved to Italy to farm pigs and worked in butcher shops in San Francisco, eventually managing Avedano’s Butcher Shop in Bernal Heights. In Nevada City, California I raised and processed my own pigs. Upon moving to Eugene, I found employment at Newman’s Fish Market and was trained fully as a fish monger.
For those of you who love meat and want to get to know it better, I would love to teach you. For those of you beginning your journey with eating meat, I would like to lead you.
Lamb
If you wish to purchase a whole lamb, I can help you purchase one from a local farmer and teach you to butcher it. The cost is $8/lb. These classes take place in person, outdoors with masks. Up to two people may attend.
Pork
If you wish to purchase a half or whole hog from a local farmer, I can facilitate that and teach you to butcher it. The cost is $6/lb. These classes take place in person, outdoors and with masks. Up to two people can attend.
Poultry, Rabbit and Fish
I teach virtual cooking classes for these smaller animals. I can help walk you through the step by step process of breaking them down and teach you to cook each part to showcase it optimally.
If you are a small farmer looking for assistance butchering your livestock, my rate is $1/lb to teach you and do the work together. If you want to learn to make sausage, I have all of the equipment to do so and my rate is .50/lb of sausage. Email me at howcookingschool@gmail.com to reserve my services.