In the January 2016 issue of Texas Highways magazine, Associate Editor Matt Joyce shares his experiences at the Hog Butchering and Curing Workshop at Nash Farm in Grapevine. Here are additional photos shared by photo editor Brandon Jakobeit.
The Hog Butchering and Curing Workshop is part of Nash Farm’s historic foodways program, a series of classes that show how 19th-century families made bread, cheese and canned goods on the farm.
Nash Farm is a historic landmark that brings history to life through interpretive programs, exhibits and demonstrations like the Hog Butchering and Curing Workshop. .
The Nash Farmhouse, built by Thomas Jefferson Nash in 1869, is open for tours, along with the farm’s historic barn and cemetery.
Nash Farm manager Jim Lauderdale helps demonstraate how to butcher a hog.
Scraps from the butchered hog are ground, wrapped in corn husks and smoked to become breakfast sausage.
A curiing demonstration.
Some tasty results from the process of butchering hogs.
From the January 2016 issue