Historical Hearth Cooks Demonstration

About this event

High on the Hog!

Hogs were very important to families in the backcountry during the late 18th century and butchering occurred in late fall to early winter. Join us for a day of processing various cuts of hog meat into dishes that would have been served to families in the late 18th century.

We will be making sausage from scratch, using methods and techniques from the 18th century. We will prepare pickled pigs’ feet and a pork roast with sauerkraut. Although tasting is prohibited, the smells are free!