The butcher/deli/restaurant/bar that is the Old Salt Marketplace is kicking off a season of tasty-looking classes for meat lovers, whether you're a novice or more advanced practitioner. The series of 10 classes, which start on Sunday, cover sausage making, pates and terrines, and butchery—yes, you too can learn how to break down a pig. Other highlights include cooking on live fire and basic meat skills, which aims to get you up and running on summer classics, either in the pan or on the grill. Classes are run by Old Salt chef and owner Ben Meyer, with help from head butcher Christian Cleaver, and range in price from $40 to $300 (that price includes a quarter of a hog to take home). Snacks and drinks are included.

The full line up is as follows:

4/26, 3-7 pm - Basic Spring Meat Cookery, $65
5/3, 3-7 pm - Sausage making 101, $85
5/10, 3-7 pm - Mothers' Day Cooking class and dinner, $55
5/24, 3-7 pm - Lamb 100, $225
5/31, 3-7 pm - Intro to Cured Meats, $75
6/4, 6-8 pm - Cooking from the Farmers' Market, $40
6/7, 3-7 pm - Pork Butchery 101, $300
6/14, 3-7 pm - Pate and Terrine Making, $55
6/21, 3-7 pm - Fathers' Day Pig Butchery 101, $300
6/28, 3-7 pm - Basic Meat Skills-Summer 101, $65
7/5, 3-8 pm - Cooking on Live Fire, $75
7/12, 3-7 pm - Pate and Terrine Making, $55
7/19, 3-7 pm - Basic Meat Skills-Summer 101, $65
7/26, 3-7 pm - Sausage making 101, $85

Old Salt Market, 5027 NE 42nd, oldsaltpdx.com, 971-255 0167