Central Texas Meat Collective presents it’s first ever ‘Duck Butchery & Charcuterie’ workshop with Belle Vie Farm & Kitchen. Class will take place at Belle Vie Farm in Thrall, Texas (about 50 minutes outside of Austin). Students will recieve their own Belle Vie duck to breakdown and learn the basics to duck cookery and chacuterie, led by owner and chef Perrine Noelke. After class, farmer Aubrey Noelke will give a tour of the farm where students will get to see first hand where their duck came from and how it was raised. After the tour, everyone will be welcomed back to the kitchen with a duck feast with local veggies and Belle Vie Kitchen treats.

Knives and aprons will be provided. Please bring your own cooler to store the duck!

Email contact@ctxmeatcollective.com if you have any concerns or questions.