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Hog processing explained in 'Everything But the Oink' Nov. 11 at Rock Ledge Ranch

Nov. 2, 2017
       This was the time of year, when the weather was turning cool, when American frontier folk would slaughter and process pigs as part of getting ready for winter.
       Little of the animal was wasted. That fact is behind the name of the annual event at the Rock Ledge Ranch Historic Site - “Everything But the Oink.”
       Scheduled Saturday, Nov. 11, the event will be from 10 a.m. to 2 p.m.
       It will feature a demonstration of “meat processing and traditional food preparation,” according to the ranch website, rockledgeranch.com. In addition, "you can observe sausage-making at the Rock Ledge House and Orchard House. The Galloway Cabin will demonstrate soap making throughout the day."
       A previous ranch handout states, “On the American frontier, hogs were a mainstay, providing meat and many pork by-products at a reasonable cost. Typically, animals were processed in the coolest fall months to keep meat from spoiling while curing. Hogs required little care, were durable in extreme weather, and ate scraps and refuse so they were very economical to raise.”
       Admission is $8 for adults, with lower prices for seniors and children. Ranch memberships are also available.
       The Rock Ledge entrance (and parking lot) is off Gateway Road at 30th Street. The city-owned, 230-acre facility is run in the style of the 1880s.
       For more information about the event, or becoming a member of the Living History Association (the ranch friends group), call 578-6777 or go to rockledgeranch.com.

Westside Pioneer/press release
(Outdoors: Rock Ledge Ranch)

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