To keep meat from spoiling during the curing process, farmers processed hogs in the cooler fall months. Pioneers wouldn’t waste anything from a pig. As the saying goes, they’d use “everything but the oink”. Join us to learn from our butcher about the various uses of every part of the hog. The whole Ranch will be bustling with traditional hog processing tasks–from soap-making at the Homestead Cabin to sausage grinding at the Rock Ledge House. All the historic homes will be open from 10am-2pm.
