Butchering and Curing
Jan 11, 2014
from 10:00 AM to 04:30 PM Every day until Jan 12, 2014
|Where||Washington-on-the-Brazos State Historic Site|
|Contact Name||Jon Failor|
|Contact Phone||(936) 878-2214 x246|
Join us for our annual butchering and curing weekend, where we will be butchering a hog on Saturday and beginning the curing process on Sunday. Butchering livestock was a very necessary way of life in the mid-19th century. Many of the animals raised on the farm were raised for that purpose. Pork has been preserved by drying, salting and smoking for centuries. There are different ways of curing, but they all serve the purpose of preserving it to eat later. This program will be ongoing, so if you want to see every step you have to attend the entire event. Steps will not be repeated once the resources have been used up.
“Butchering and Curing” will be held Saturday and Sunday, January 11th & 12th, at Barrington Living History Farm located in Washington-on-the-Brazos State Historical Park off Highway 105 between Navasota and Brenham on FM 1155.
- This program is WEATHER DEPENDENT. Please call if you have questions.
- Program FREE with general admission. Reservations not required.
- Farm Admission prices are: Adult $5.00; Student (age 7 through college) $3.00; Children 6 and under – FREE; Texas State Park annual pass holders - FREE.
- Discounted tour tickets for Independence Hall and the Star of the Republic Museum are available.
- Standard hours of operation for the site are from 10:00 AM to 4:30 PM.
- Please dress appropriately for the season and be prepared for the weather as the event will take place in an 1850’s period setting with some portions outdoors.
- Leashed pets allowed in park, but NOT ALLOWED onto farm site.
- Accessible for the mobility impaired.
- For additional details call (936) 878-2214 ext 246, ask for Jon.