Butchering & Curing
01/11/2020 - 01/12/2020, 10:00 am - 4:00 pm
Location: Barrington Living History Farm
Butchering livestock was a very necessary way of life in the mid-19th century. Many of the animals raised on the farm were raised for that purpose. Pork has been preserved by drying, salting and smoking for centuries. There are different ways of curing, but they all serve the purpose of preserving to eat later. Join us for our annual butchering and curing weekend, where we will be butchering a hog on Saturday and beginning the curing process on Sunday. This program will be ongoing, so if you wish to see every step, you must attend the entire event. Steps will not be repeated once the resources have been used up. Program is dependent on cool weather. This is a special program at the plantation. Contact Ben Baumgartner for more information at 936-878-2214 x248.
Location Map (Barrington Living History Farm)