Hog Butchering at Historic Brattonsville

A few days ago, I saw an article on one of the blogs for the Charlotte Observer advertising Hog Butchering Day at Historic Brattonsville.  Hog butchering?  You’ve got my attention!  So with not being sure what exactly to expect, I decided to make the (approximately) one hour trip from the outskirts of Charlotte, NC down to Historic Brattonsville.  What I got was an experience…

location

Historic Brattonsville is a living historical site set during the Revolutionary War era.  More then 30 historic structures sit on 775 acres just outside of Rock Hill, SC and chronicle the development of the region through the 1840s.  You can find many different activities here, including demonstrations of historically accurate farming techniques, re-enactment of day-to-day activities reflective of that era, and raising of rare-breed animals such as Gulf Coast sheep and Ossabaw Island hogs.

What I got to witness was a historically accurate depiction of what hog butchering was really like.  To say that it was absolutely fascinating is to completely understate it.  There were multiple stations set up demonstrating the different events that occurred on hog butchering day.  There was the obvious butchering of the hog and parting it into its various sections as well as the curing and smoking of the meat in the smokehouse.  However, there were also areas that were demonstrating other activities such as making lye for soap, cooking scotch eggs, and using the organ meats to make “pig haggis”.

A few pictures can be found below.

The feature event of the day was a lecture by Dan Huntley, former columnist for The Charlotte Observer, on how barbecue and hog butchering played a prominent role in Southern society during the 1700s and 1800s.  It was an extremely interesting talk!

You can view more photos from this event on my Facebook Page.

  • Larry

    What an interesting event to attend, no doubt enjoyed by all but the hog. I’ve watched my meat being butchered at the slaughter house, starting from a carcass, but would like to see first hand what the ole timers have told me about.

    • http://www.bigwaynerbbq.com Wayne Brown

      It really was fascinating! And to see how all parts of it were used was very interesting as well.

  • http://www.facebook.com/profile.php?id=607733501 Kevin Byrd

    This seems pretty neat and not that far from me. Two of my favorite things, history and pork. I will have to check this out.