Join us at the L.W. Paul Living History Farm to celebrate the pig! The public is invited to experience how families would have prepared pork to be preserved on a typical Horry County Farm in the early 1900s. Winter was a season when the farm family was often dependent on home preserved foods, and the perfect time of year for curing pork. Once the meat was cured, families could not only eat the pork during the winter season, but also throughout the year. No part of the animal was wasted on the farm, from using the fat to render into lard, to creating dishes like chitterlings, hog head cheese, or even pickled pig’s feet! Demonstrations include the carving and preparation of pork, salting and curing meat in the smokehouse, rendering lard, cooking demos, and more!
