Hocking College Dean of Hospitality Chef Alfonso A. Contrisciani do a "Modern Pork Butchery" presentation as part of the upcoming Ohio Ecological Food and Farm Association 2015 Conference.  

This will be the second year Chef Alfonso will be speaking at this event held in Granville, Ohio. More than 6,000 of Ohio's finest agricultural families will be in attendance.

The presentation will break down an organic pig while explaining how different cuts can maximize profits and yield. Various cuts will be demonstrated during the presentation as well as the utilization of varietals such as liver pudding, liverwurst, pork tongue and breakfast loafs.