In fact, we’re so interested that we’ll be heading to Tantre Farm in the next few days to butcher and preserve a hog using the ways of our forefathers and foremothers. Briner Greg Hart, under the gentle tutelage of Aaron, will hone his skills as a charcuterist……This means that somewhere, deep in the Michigan woods, the white stag will meet our hog. They will delicately sniff each other, curious, before being startled by the sharp knife of charcuterists with prosciutto on their minds. The white stag will gallop off into the maples, leaving the hog to its noble fate. It will be a beautiful moment of old meeting new, of soft before salt.