This collaboration between Nadim Audi of Selection Massale and McCullough Kelly-Willis of the Chicago Meat Collective is focused on the wines and charcuterie of the Jura region of France. The evening will begin with a demonstration of making head cheese, or fromage de tête, one of the specialties of the region. You will see the process from whole pig's head to terrine! Following that Nadim will take us through a tasting of Jura wines, accompanied by a light meal of homemade fromage de tête and other charcuterie, as well as local cheese in the style of Jura's famous Comté and Mont D'Or, selected by our favorite cheese specialist, @cheesesexdeath. Join us for an interactive, immersive taste of one of France's most exciting wine regions!
Scroll to view our Winter/Spring 2026 events! We have a tentative weekend-long experience in southern Indiana scheduled for June 13-14, so stay tuned for tickets. Summer/Fall classes will be released in early 2026.
If you’re looking to learn from us beyond the scope of our scheduled classes, please reach out to mccullough@chicagomeatcollective.com to inquire about private classes. You can view some private class options here.
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Earlier Event: January 27
PAST EVENT: Meat and Cheese with @meat_maid and @cheesesexdeath
Later Event: March 24
PAST EVENT: Basic Pig Butchery