About Sausage Making with Tyler Potter of The Swimming Pig
A hands-on class with Tyler Potter of the Swimming Pig for preparing, seasoning, grinding, and stuffing your own sausage!
Each participant will make and take home approximately 1.25 pounds of fresh pork garlic and herb sausage. During the class, enjoy a meal of The Swimming Pig’s pre-made sausages served with sautéed peppers, onions, and a bun.
Please note that some classes can be adjusted for students with dietary restrictions, but many cannot. This class is not appropriate for those with a pork or alphagal allergy.
About Tyler & The Swimming Pig
The Swimming Pig is a sausage and charcuterie production service run by Chef Tyler Potter. Tyler is a recent wash ashore to Martha’s Vineyard, moving here last year after 17 years in Boston, 12 of which he was in the hospitality industry as a cook and chef. During his tenure in Boston, he worked under esteemed chefs such as Josh Buehler at KO Prime, Jason Cheek at Southern Proper, and Joshua Smith at New England Charcuterie. Between these three chefs and mentors, Tyler developed a skill set in sausage making and charcuterie while honing his cooking skills and culinary disciplines. Most recently at New England Charcuterie in Waltham, MA, Tyler was running the 10,000 square foot meat processing facility producing over 10,000 pounds a week of wagyu beef and heritage pork for a myriad of artisanal products including dry aged salami, classic German sausages and a variety of craft made deli meats.
As Tyler became accustomed to the island he saw a niche for the craft of charcuterie, sausage making, meat cookery and fabrication and started The Swimming Pig in early 2021. Networking with the local agricultural community and hospitality industry, Tyler began to make a name for himself as a proficient chef in the art of all things meat. Currently he has produced over 750 pounds of sausages and charcuterie products for his clients and continues to showcase the alchemy of charcuterie around the island via pop up events and chef driven collaborations.
Follow Tyler Potter on instagram @theswimmingpigmv
Pre-registration is required for all Farm Institute cooking classes. Please contact The Farm Institute with any allergy or food restriction questions at thefarminstitute@thetrustees.org or if you’d like to join as a member and receive discounted programming. If you would like to attend but are unable to pay, please reach out to LBrown@thetrustees.org for more information.
Consuming raw or undercooked meat, poultry, seafood or eggs may increase your risk of food borne illness.
Program Refunds/Cancellations: In the event that a program is cancelled due to severe weather, low enrollment, or other circumstances, we will notify you as soon as possible by email and issue you a full refund within 14 days of the cancellation. If you cannot attend a program as planned, contact lbrown@thetrustees.org at least 7 days prior to the start of the program to receive a full refund or transfer to another date/class. Refunds and/or class transfers will not be granted for registration cancellations placed fewer than 7 days before the start of the program. There are no refunds for missed classes.
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