The Story of Meat Collectives Switchboard

Founded on April 26, 2014

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Hello there!

Camas

I am Camas Davis. I started Meat Collectives Switchboard so that members of the community could help each other out.

These fantastic people help our Switchboard thrive.

Olivia Durif

Beth Collins

Portland Meat Collective

Portland Meat Collective PMC


We have seen greatness On our Switchboard this week

2 asks
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We made 13 connections and they were great!
We welcomed 3 new members

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Since the Dawn of Meat Collectives Switchboard We've had the pleasure of seeing

551 members
374 asks and offers
1,165 connections

We Salute Our most helpful members

Vince

Vince Carlson

Robin Gerstenfeld

Matt

Matt Alford

Tyler Case

Mark

Mark Payne

Randy Redbeard

Josh

Josh Doss

Daizee

Daizee Torres

Amanda Carter

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And give a nod to Our most popular posts

by Becca on Mar 21, 2017

Kitchen at Camont Charcuterie class

Hello there! I am interested in taking the 5 day charcuterie course at the Kitchen in Camont with Kate Hill. I was wondering if anyone on here had taken it? It's a big financial investment, so I was just looking for any insight or feedback on the experience. Thanks!

by April on Mar 19, 2017

Valley View Farms 2 Day Hands on Charcuterie & Sausage making class

Valley View Farms 2 Day Hands on Charcuterie & Sausage making class Saturday, April 22nd ~10am - Sunday April 23rd ~5pm Limit 6 participants and 6 observers so reserve your spot ASAP - each person will get to break down and process ½ a hog. We will be harvesting 3 hogs to make prosciutto, guanciale, salami, and a few other fermented sausage types to be determined along with regular sausage if you choose. There will be a few of Vince's recipes that you can use or you can create your own. Saturday would be dedicated to Butchery - breaking down a whole carcass, making regular sausage, cut/wrap of cuts. Sunday would be dedicated to Charcuterie - curing meats to make prosciutto, guanciale, salami, and a few other fermented sausage types. Participant Price: $350 per person which includes open grill, smoker & fire on Saturday night with farm fresh food to choose from and farm breakfast on Sunday Morning. $350 payment required to reserve your spot. Payment for all items below will be paid for at the time of the class depending on what if any of the amazing deals you choose to take advantage of.     Take home primal shares that YOU cut and wrap for $3/lb.      Take home sausage shares that You make for $4/lb.     Receive a 20% discount on fermented and cured shares when ready. Price based on process.     Participants can receive a 10% discount on anything in the freezers with a minimum $200 purchase, i.e. get $200 worth of product for $180!     Participants also are eligible for a 10% discount on wine/mead from our cellar. Observer Price (with a participant): $200 which includes open grill, smoker & fire on Saturday night with farm fresh food to choose from and farm breakfast on Sunday Morning. $200 payment required to reserve your spot. Payment for all items below will be paid for at the time of the class depending on what if any of the amazing deals you choose to take advantage of.     Observers can receive a 10% discount on anything in the freezers with a minimum $200 purchase, i.e. get $200 worth of product for $180!     Observers also are eligible for a 10% discount on wine/mead from our cellar. Accommodations:     Free camping on site at the farm available - bring your own gear.     If you come Friday night you are responsible for your own dinner Friday night and breakfast Saturday morning. You would be welcome to use grill, etc for cooking if you are staying on-site.     This is however a farm with fresh products, you can add in a farm breakfast on Saturday for an extra $15 if you are staying on-site or in the area Friday night. If you would like this option, select it below and include the payment with your reservation. Think hunting your own eggs (okay you don't have to but it will almost be like Easter? and you would be welcome to), sourdough pancakes & maple syrup, home cured/smoked bacon...Heck if you want you can hunt down a dozen eggs to buy ($6/dz) to take home with you! Can't get more farm fresh than that!     Check www.Kayak.com for Zillah, WA and you can get a room for as cheap as $50 for Saturday night. You can also add on Saturday farm fresh breakfast if you stay over Friday night as well. To reserve your spot please fill out the following form: https://goo.gl/forms/skjquqkDEV6I4au53

by Julie on Mar 23, 2017

ISO: custom butcher to scald & scrape small hogs

I am in Columbia County, but willing to travel. I have small pastured hogs (KuneKune) that I would like processed for cooking whole, skin on. I don't have any butchers in my area, that I'm aware of, that will scald & scrape. I am unable to do it myself because of limited strength. I prefer someone to come to my farm to harvest, then take them in to their facility. Know anyone?

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