Everything but the Oink
*The event has already taken place on this date: Sat, 01/29/2022
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Join us for Living History Saturdays! Our theme for January is butchering and meat preservation. Each Saturday in January we will be doing different hog related activities.
For Saturday, January 8th - "Everything but the Oink: Preparation for Butchering," we will be sharpening knives, seasoning cast iron/cleaning the sausage grinder, and showing how people sourced materials for butchering (especially salt) and traded for local product.
For Saturday, January 15th - "Everything but the Oink: Meat Processing and Preservation,” we will be processing half a pig, salting, rendering lard, and making sausage.
For Saturday, January 22th - "Everything but the Oink: Headcheese, Offal, and Soap," we will be making headcheese, cooking with “offal” (organ meats), soap-making, and pickling pigs’ feet and sealing the jars with bladders.
For Saturday, January 29th - "Everything but the Oink: Cooking a Southern Staple," we will be demonstrating pork use and dishes in the 18th century Carolina Backcountry, pork use and dishes from a 19th century plantation kitchen, pork use and dishes of the enslaved by the 19th century, and the purpose and various historic methods of smoking pork.
*Times, dates, and prices of any activity posted to our calendars are subject to change. Please be sure to click through directly to the organization’s website to verify.