For Immediate Release:
Dec. 27, 2022
Contact:
Marie Cheek
Community Relations Coordinator
Culture & Heritage Museums
www.chmuseums.org
803.909.7312 mcheek@chmuseums.org
Historic Brattonsville features Living History Saturdays — for January it’s “Everything but the Oink”
McCONNELLS, S.C. – Historically dressed interpreters demonstrate pork processing, preservation and cooking as it was done in the 18th and 19th century Carolina Piedmont. Every Saturday for the month of January at Historic Brattonsville, knives are sharpened, pots are seasoned and the processing begins. “Everything but the Oink” presents how the pig was valued and fully utilized by the early settlers.
The Itinerary —
Jan. 7: Preparations for Butchering
Sharpening knives, seasoning cast ironware—pots, skillets, and grinders
Jan.14: Meat Processing and Preservation
Processing half a pig and salt preservation
Jan. 21: Headcheese, Offal, and Soap
Preparing headcheese, cooking with “offal” (organ meats), making soap
Jan. 28: Cooking a Southern Staple
Pork use and dishes in the 18th and 19th century Carolina Piedmont
WHAT: Living History Saturdays – – “Everything but the Oink”
WHEN: Every Saturday in January from 10 a.m.- 4 p.m.
WHERE: Historic Brattonsville, 1444 Brattonsville Road, McConnells, S.C. 29726
ADMISSION: Adults $8; Seniors $7; Youth (4-17) $5; CHM Members & Children 3 and younger – free
Visitors Services phone – 803.684.2327
WEBSITE: chmuseums.org
IMAGE: Living history interpreters prepare head cheese, a jellied meat dish made from the head of a pig. Photo taken in January 2018 during the annual event that focuses on hog butchering at Historic Brattonsville. Courtesy of Culture & Heritage Museums. For high resolution images, contact mcheek@chmuseums.org
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