An 18th-century hog-butchering
Posted By David Boraks On January 25, 2012 @ 4:38 pm In local food,restaurant news | Comments Disabled
[1]Historic Brattonsville historical interpreters cut the hog up the old-fashioned way. (Tanner Latham/WFAE)
“I dig pig,” says Tanner Latham of WFAE-FM. He recently led a group of co-workers to Historic Brattonsville, in York County, S.C., for an old-fashioned hog-butchering [2] – once a common sight in hog country at this time of year. Historical interpreters demonstrated the skills and activities of an 18th-century hog butchering.
Among those in on the action was Dan Huntley, sometimes known as Dan the Pig Man – a barbecue maven who has sold his wares at the Davidson Farmer’s Market.
Organizes gave “visitors a look at how 18th Century locals would have used as much of a pig as possible. There was obviously the salt curing and smoking,” Mr. Latham writes on the WFAE-FM blog, WFAEats [2].
Read more: Jan. 20, 2012, “Cuttin’ Up in Brattonsville.” [2]
WFAE is a news partner of DavidsonNews.net.
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[9]Article printed from Food and Dining: http://davidsonnews.net/foodanddining
URL to article: http://davidsonnews.net/foodanddining/2012/01/25/an-18th-century-hog-butchering/
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[2] for an old-fashioned hog-butchering: http://wfaeats.org/2012/01/20/cuttin%E2%80%99-up-in-brattonsville/
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