For Immediate Release:

Dec. 27, 2022


Marie Cheek

Community Relations Coordinator

Culture & Heritage Museums


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


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