Butchering & Curing

Join us for our annual butchering and curing weekend, where we will be butchering two of our very own farm raised Ossabaw Island Hogs on Saturday then beginning the curing process on Sunday. Butchering livestock was a very necessary way of life in the mid-19th century. Pork has been preserved by drying, salting and smoking for centuries. There are different varieties of curing, but they all serve the purpose of preserving it to eat later. This program will be ongoing, so steps will not be repeated once the resources have been used up. Accessible for the mobility impaired. Standard daily admission fees apply - $5 adults and senior citizens, $3 students, free for Texas State Park Pass holders and those 6 years and under. For additional details call (936) 878-2214, ext. 246.