This is Passport to Texas
They’re going whole hog at Barrington Living History Farm January 14 & 15. That’s when they’ll present a hog butchering and curing program to the public.
Butchering is just one part of many things that we do seasonally throughout the year.
Barb King is a park interpreter at the farm, located at Washington-on-the-Brazos State Historic Site. The program takes place outdoors in January just as would have happened in 1850s rural Texas.
So, all the meat that will be produced, and the sausage and the fat that we will save for soap or cooking all needs to be at a constant temperature, which is cold—like your fridge. So that we can start the curing process without worrying about it spoiling.
Staff will dispatch a heritage breed hog before visitors arrive. Barb says the rest of the process is for public view, which is mostly a demonstration…
People are able to do a tiny bit if they choose—like helping us scrape the hogs. But cutting up the carcass into specific portions of meat is only done by staff. A lot of people come right at 10, and we normally have a big group waiting. And then on Sunday, we focus on more of the preservation aspect.
Visitors who return Sunday will observe how staff cures the meat for storage. The butchering and curing program at Barrington Living History Farm is January 14 & 15, from 10am – 4pm both days. Admission fees apply. Find complete details at texasstateparks.org.
For Texas Parks and Wildlife…I’m Cecilia Nasti.