Greg Burns and his family have been raising high quality, heritage breed hogs for friends and family. This year for their own hog they have decided to take the harvest into their own hands. It is not enough for this family to send their hogs off to be slaughtered, cleaned and wrapped by someone else. They want to experience the process for themselves. We will be showing the Burns family how to properly kill, scald, de-hair, and eviscerate their own pig on the first day while also demonstrating how to clean casings for sausage and save organs for traditional preparations. The second day of the class will cover hog butchering for the home. We will cover knife sharpening to start the day then make our way to cutting the hog into portions that make sense for the Burns family. Bacon curing and sausage making will round out the day along with a discussion about fat rendering for lard and the many uses of pig skin.  Unfortunately, due to space restrictions, this will be a private course for Greg and his family along with a couple close friends.