Various cuts from the whole hog - at Hog Butchering Day at Historic Brattonsville.
An interpreter butchered the hog onsite.
By: WFAE’s Tanner Latham
I dig pig.
Dig it so much that I loaded up with six other WFAEers last Saturday for a hog butchering event in York County, SC at Historic Brattonsville.
You read right. Hog butchering.
To be clear, this wasn’t a killing. The folks at Brattonsville, the site of a Revolutionary War skirmish, bought a whole hog that had already been processed by G&W Inc. in Hickory Grove, SC.
And then interpreters butchered the pig into ribs, shoulders, and other cuts.
They wanted to give 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.
Pork cuts hanging in the smokehouse.
But they rendered the fat as well to make lard and lye soap.
They rendered the fat in a kettle over the fire.
And they also made sausage, which turned out to be a necessary ingredient for the deep-fried, sausage-wrapped, hard-boiled eggs called Scotch Eggs.
Scotch Eggs are hard boiled eggs wrapped in sausage and deep-fried.
Unfortunately, health codes kept us from sampling. But Gardner’s, a York County barbecue caterer, had their smoker on site and served chopped barbecued pork and homemade sausage sandwiches.
The event also featured Charlotte’s Dan Huntley, who wrote the book Extreme Barbecue and presented a lecture on the same subject.
Interpreter Rendering Fat. They rendered the fat in a kettle over the fire.
About 200 people visited Brattonsville on Saturday.
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Great event !