Join Chicago Meat Collective founder and pro butcher, McCullough Kelly-Willis, for an evening of homemade charcuterie at the World of Whirlpool. Charcuterie is the traditional French art of curing and preparing meats like bacon, sausage, pates and terrines. McCullough will share her experience as a sustainable butcher and her step-by-step tips for creating show-stopping chicken liver pate and pork rillettes using staple kitchen tools like the KitchenAid Stand Mixer and Food Processor. You’ll get to sample our homemade charcuterie alongside tasty accompaniments and a wine pairing.
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: March 1
Hands-On Whole Chicken Butchery
Later Event: April 19
Hands-On Lamb Butchery