Join the Barrington Farm personnel on Saturday, January 14, to help them butcher a hog, then return on Sunday, January 15, to help cure the meat. Butchering livestock was a very necessary part of life in the mid-19th century, because the animals were raised for that purpose. Pork has been preserved by drying, salting and smoking for centuries, so the meat could be eaten later. If you want to see every step, you should attend the entire event; steps will not be repeated once the resources have been used up. This program is cold weather dependent and may be postponed until conditions are right, so please confirm program scheduling closer to event date.