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Admission
Adults: $6
Seniors (55+): $4
Students (Ages 13-18): $4
Youth (Ages 6-12): $2
Under Age 6 is Free
“Everything but the oink!” - an old saying that sums up the dietary and economic importance of hogs to farmers, ranchers and homesteaders.
To keep the meat from spoiling during the curing process, hogs were processed in the coolest, fall months of the year. Lard was rendered to use for baking and to make soap and medicinals.
Everyone participated in this annual event, so dress for the weather and join us at the barnyard for this educational demonstration.
In addition to hog processing, you can observe sausage and soap making at the Rock Ledge House and the Galloway Cabin.
Special assistance provided by Zettlemoyer’s Custom Meat Processing.
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