Special Program – Butchering & Curing

This event was originally scheduled for January 8th & 9th but due to the unseasonably warm weather, it has been postponed to Jan. 22nd & 23rd.

Butchering livestock was a very necessary way of life in the mid-19th century. Their main source of meat, pork, has been preserved by drying, salting and smoking for centuries. 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. Program is dependent on cool weather. Contact Ben Baumgartner at ben.baumgartner@thc.texas.gov or 936-878-2214 x248 for more information