A few spots remain for the next class in Master Chef Alfonso Contrisciani’s Modern Pork Butchery series, Alfonso’s Sausage Making Class. This class explores modern sausage making with topics ranging from prepping, seasoning, and grinding, to stuffing your own sausage. The pork is from Cooperrider Swine, one of Southeast Ohio’s premier pork producers. Space is limited and all participants will take home 10 pounds of sausage (5 types/2 pounds each).