Butchering and Curing

Join the staff of Barrington Living History Farm for their butchering and curing weekend.  On Saturday, two of their farm raised Ossabaw Island hogs will be butchered as it would have been done in the 1850s; on Sunday the curing process of drying, salting and smoking the meat will begin.

Note the steps involved in the butchering/curing process will not be repeated, so to see the entire process don't miss either day.  Butchering livestock was a very necessary way of life in the mid-19th century.  Many of the animals raised on the farm were raised just for that purpose.