Spring into Summer Fresh & Cured Meats CSA

 

Mark your calendars! Our next round of offerings in the 2012 Underground Meats CSAs begins April  26th!

All of our CSA offerings run for three months, but you can always just grab one or two months. Each month's package contains around 4-5lbs of tasty meats prepared by the crew at Underground Meats. This spring we plan to offer a mix of fresh / prepared products like pork, veal, and other yummy sausages, fresh cuts, pork liver pate, bacon, and other items. We'll also throw in some of our classic cured products, including peperonesoppressatasaucisson sec as well as items we make only for our subscribers. It's pretty fantastic. Click the "Read More" link for more details. 

April - Whole Hog Breakdown

Saturday, April 7, 2012

This April, we'll be offering the next Whole Hog Breakdown class. Saturday, April 7th, 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 12 participants and also feature some yummy Underground Catering eats / drinks throughout the day. What's more, participants head home with 8+ pounds of personally wrapped cuts, which tend to include a variety of pork chops, tenderloin, ribs, bacon for the makin', and other tasty bits.

Sign up and learn more here: http://april-wholehog.eventbrite.com 

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 peperonesoppressatasaucisson 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

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.