Meat School is in session on Thursday, April 26, at 6pm when Chris will lead the class in makin' bacon from pork to plate.
Work with Chris as he turns pasture-raised Duroc hogs into everyone's favorite meat candy: bacon! Together the class will take on the whole process from start to finish including butchering and trimming pork, mixing our house recipes for cure, and cranking up the smoker. Dress the part as we'll provide your Smoking Goose butcher's hat for keeps and serve up meat snacks and drinks during class. Each participant will also go home with hearty portions of bacony goodness.
Registration and prepayment required: $95 per person includes wine and meaty snacks, your own Smoking Goose butcher's hat and bacon to take home.
Call 317-638-MEAT (6328) to save your spot.
Or give the gift of meat: Gift Certificates available!