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Butcher’s Happy Hour
Join us every Wednesday in San Francisco or the first Thursday of every month in Napa for Butcher’s Happy Hour. Experience a first hand butchery demonstration while eating fantastic snacks and sipping a glass of wine or a local brew. Butcher’s Happy Hour is a free event and goes from 5:30pm to 7pm.

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All classes are from 11 am until 3pm at our shop in Napa. The cost of the class includes a morning snack, lunch and a bag of meaty goodies you helped to prepare. The class size is small (10 person maximum) and as hands on as you make it. All classes are $200 per person, which includes lunch and an array of treats to take home. To reserve, e-mail us at with your full name and telephone number.


September 13 2014 11:00 AM

Saturday, September 13
Saturday, October 18th
If you dream of a secret underground lair strung with lengths of drying salami join us for Salumi! Learn the basics of curing and make cacciatorini, salami cotto and guanciale.

Patés & Terrines

September 27 2014 11:00 AM

Saturday, Sept 27
Saturday, December 6th
From rustic country style terrines to a sophisticated liver mousse, learn to prepare pâtés for all occasions

Sausage 101

October 04 2014 11:00 AM

Saturday, October 4th
Linked, coiled, emulsified and smoked. If you are a sausage enthusiast yearning to expand your knowledge Sausage 101 will cover a variety of grinding, casing and cooking methods to make you sausage savvy.

Whole Hog Butchery

October 11 2014 11:00 AM

Saturday, October 11th CLASS FULL
Saturday, December 13th
Learn to break down a whole hog into its various useful parts, prepare roasts, chops and brochettes.

Blood & Guts

October 25 2014 11:00 AM

Saturday, October 25th
Our slightly evil day of bloody good pre-Halloween fun is back. Learn the secrets of blood sausage, pickled pig’s tongue, and other unusual offal recipes.

All About Duck

November 08 2014 11:00 AM

Saturday, November 8th CLASS FULL
Flap your wings and say yeah! All about duck covers the basics of duck butchering and charcuterie. You’ll learn how to bone and stuff a duck, make duck confit and prepare other delectable duck dishes.

Pig + Woman + Knife

November 15 2014 11:00 AM

November, 15th
Hey ladies! Grab your cleaver and boning knife and join your sisters in a hog butchering class taught by women for women. Learn to break down a whole hog into its primal parts, prepare roasts and other porcine delights.