Thursday, 8:00-12:00

Instructors:    Daniel Koennecke, Sauer-Beckmann Living History Farm/LBJ State Park

Participants: 12

Location: The Bluff

Participants will gain hands-on experience with scraping, skinning, and quartering a hog.  They will learn safety standards with handling knives and how to process an animal properly.  Cleaning and ppreparing the intestines for making sausage will also be covered.  The workshop will give participants a foundation for processing their own hogs.

Hog Butchering

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