Weekend Workshops: Bacon

Saturday, February 25, 2012

Next weekend, we'll be running the second set of classes in our Weekend Workshop series. It's on Bacon. We'll not only teach you how to make traditional pork belly bacon, but also Canadian Bacon, lamb bacon, and maybe some other exotic species. In addition, we'll discuss various methods of curing and brining, sweet and savory spice combinations, techniques for smoking, and all sorts of tips and tricks that will enable you to engage in some pretty rad do-it-yourself-at-home bacon-making.   

We have four sessions. Two on Saturday Feb 25th; Two on Sunday Feb 26th.

Visit the link below to learn more and to sign up for the class that's best for you. 

http://2012weekendworkshops-bacon.eventbrite.com/

Whole Hog Breakdown - February

Saturday, February 18, 2012

This February, we'll be offering two - that's right, two - sessions on the Whole Hog Breakdown. February 4th and February 18th. 10am - 2pm.

You'll have the opportunity to use the very same equipment we use in the meat shop (saws, big butcher knives, and sheer force) to butcher your very own 1/2 hog into primal and various sub-primal cuts. You'll also learn about the basics of sub-primal cuts, sausage making and the magic of salami / dry-curing.

The classes are limited to just 10 participants and also feature some yummy Underground Catering eats / drinks throughout the day. What's more, participants head home with 10+ pounds of personally sealed cuts, which tend to include a variety of pork chops, tenderloin, ribs, bacon for the makin', and other tasty bits.

Cost of the course is $140. Tickets sell out fast - so if you don't make it in to this month's offerings, send us a note and we'll put you down for the next month.

Tickets: http://undergroundmeats-wholehog.eventbrite.com/

CSAs return!

Wednesday, February 22, 2012

We're happy to announce that the first 1/4 of the 2012 Underground Meats CSAs begins January 25th!

All of our CSA offerings run for three months. Each month's package contains around 3lbs of tasty meats prepared by the crew at Underground Meats. This winter we plan to offer a mix of fresh / prepared products like pork, veal, and other yummy sausages, marinated pork, and our liver pate, and other items. We'll also plan to throw in some of our classic cured products, including peperone, soppressata, saucisson sec, and guanciale as well as items we make only for our subscribers. It's pretty fantastic. Click the "Read More" link for more details. 

painting by Gustave Caillebotte

The Bacon Box - SOLD OUT!

Monday, December 19, 2011

We have Sold Out!

To reserve your BACON BOX, send an email to meats@undergroundfoodcollective.org and let us know what size you want. 

We will take cash, check or card upon pickup on the 19th or 20th. We are also more than happy to mail a box to folks anywhere in the country. A small shipping fee will apply. 

Weekend Workshops

Saturday, February 25, 2012

"A new year, a new leaf," right? Well, why not turn this proverbial leaf over with one, two, three or all four of our Weekend Workshops! In these action packed, hands-on courses, the crew at Underground Meats will not only instruct you on how to make some of the yummiest sausages, bacon, rillettes, pates and roasts around, but will also fully expect that you'll roll up your sleeves and get your hands in the mix by cutting, grinding, mixing, stuffing, and tying.

We're doing four sessions per weekend (morning, afternoon) on Saturday and Sunday. Each session is limited to just 12 participants, which means you'll also have the opportunity to ask questions, snap some good photos, and really get a handle on the process.

If the instruction and hands-on experience wasn't enough, every participant will also go home with a bunch of product (e.g. 3-4 lbs of Sausage, 3-4 lbs of Bacon, 1-2 lbs Rillettes & Pate, 3-4 lbs Roasts).

  • Regular Tickets: each session $60
  • Student Discount: each session $50

For those of you who do all four workshops, we'll be sure to give you some sort of gold star certificate of awesomeness.

Visit our Eventbrite page to reserve today! *

#1 Sausages - January 28th & 29th, 2012 - ALL SAUSAGE SESSIONS SOLD OUT!

  • Jan 28th - Morning Session: 10am - 1pm | Afternoon Session 3pm - 6pm
  • Jan 29th - Morning Session: 10am - 1pm | Afternoon Session 3pm - 6pm

#2 Bacon - February 25th & 26th, 2012

  • Feb 25th - Morning Session: 10am - 1pm | Afternoon Session 3pm - 6pm
  • Feb 26th - Morning Session: 10am - 1pm | Afternoon Session 3pm - 6pm

#3 Rillettes & Pates - March 31st & April 1st, 2012

  • March 31st - Morning Session: 10am - 1pm | Afternoon Session 3pm - 6pm
  • April 1st - Morning Session: 10am - 1pm | Afternoon Session 3pm - 6pm

#4 Roasts - April 28th & 29th, 2012

  • April 28th - Morning Session: 10am - 1pm | Afternoon Session 3pm - 6pm
  • April 29th - Morning Session: 10am - 1pm | Afternoon Session 3pm - 6pm

Again, if you need any additional service or have questions, don't hesitate to email meats@undergroundfoodcollective.org

http://www.eventbrite.com/r/undergroundfoodcollective

Underground Meats

Underground Meats creates hand-crafted salami and cured meats in downtown Madison, WI. We sell products wholesale to restaurants and markets and direct to consumer through our CSA-style meat offerings. We also offer a variety of classes and workshops.