Countryside is thrilled to host this unique class!
Are you tired of tossing anonymous, prefabricated pork chunks into your grocery cart? Are you ready to eat like a farmer? Seth and Lyndsey Teter of
Six Buckets Farm, who raise heritage breed hogs on their 90 acre pig paradise in Tuscarawas County, value both the plucky DIY spirit and the humble
hog from snout to tail. These pig-farmers-turned-educators are more than happy to guide adventurous eaters as they navigate their way through a
hog carcass from primals to plate, guiding participants as they disassemble and vacuum seal the cuts of a half hog for their personal freezers.
From pork chops and bacon to lesser-known, underrated cuts like coppa and trotters, the Teters will show you how to take control of your meals
in your home kitchen, utilizing the entire animal with almost zero waste. Learn to identify and follow the natural seams of the individual animals
born and raised on the Teter farm for a true custom meal experience.
Leave the class with a taste of the lost art of whole animal butchery, about 70-80 pounds of custom cut pasture-raised pork, as well as a bone saw and knife needed to cut up the next hog on your own at home. Salami Swami and certified charcuterie chef James Forbes of North Country Charcuterie will be on hand to offer his advice and expertise as students weigh their options with each custom cut from their pasture-raised hog.
This class is limited to 3 hog halves for up to 6 participants, and 10 spectator tickets to ensure plenty of personal attention and question asking! So don’t wait to register.
Saturday August 19th 9:30-4:00 at the Summit County Fairgrounds Refreshments and lunch included.
Cost for 1/2 Hog $575 and includes 70-80 pounds cut and packed for your freezer (That's only +/-$8/pound), hands-on home butchering instruction, lunch and take home tools. You can bring a partner to learn and help or choose to chop solo.
Not ready to wield the knife? Cost for Spectator ticket $75/per person and includes up close and personal viewing of the Teter's mastery at work, listening to their instruction, plenty of Q&A time and lunch.
For more information contact Tracy Emrick email@example.com