High on the Hog
Life on the farm during hog killing day.
Learn how processing pork in Northeastern Carolina was a social community affair dating back to the first colonial settlers.
Skipping the actual slaughter of course, pre-registered participants will learn hands-on how to process a USDA approved whole hog. Doug Layden of Layden’s Supermarket in Belvidere and other area experts will teach participants how to make fresh country sausage, links and chops. Glen Rogerson will be demonstrating lard rendering and how to make “cracklings” (free samples to follow the demo).
Learn to butcher your grocery bill in these tough economic times.
Class cost: $15 per person or buy 3 get 1 FREE—under 12 yrs. FREE!!
Fee includes: Sausage breakfast plate and fresh country pork sample.
Historic Newbold-White House, Hertford, NC
January 23, 2010 ~ 8:30 am until done (rain date February 6, 2010)
For more information or to pre-register call 252-426-7567