From Hoghouse to Smokehouse: Traditional Butchering
February 2 @ 12:00 pm - 4:00 pm
Watch the age-old activity of processing pork, a staple of the 19th century farmer’s diet. Watch as we prepare various cuts of meat, grind and prepare sausage and cook fresh pork on the woodstove. Also, learn about curing bacon and pork for future usage. Weather Dependent.