Learn the basics of sausage production and techniques from butchery master Ryan Farr. Ryan will cover a range of topics and skills, including basic tools, general guidelines, various recipes, proper storage and more. Classes are small, hands-on and appropriate for all levels.
Most butchery classes include large (ok, huge) take-home portions of meat! The portions are vacuum sealed and labeled for easy storage and handling.
This class is appropriate for complete beginners and intermediate butcherers.
Students Go Home With
The 4505 Meats production kitchen is in Hayes Valley. Buy your class tickets to get directions.