PRESS RELEASE – Join Sauder Village for a weekend of agriculture education at Pork to Fork Butchering Days, January 10–12 from 10 a.m. to 4 p.m.
Observe the butchering process practiced by 19th century farmers as our farm staff demonstrate each step from start to finish.
Gain further understanding of where the meat on our dinner tables comes from and how Ohioans before us completed this process without the conveniences of today.
“Pork to Fork Butchering Days gives our guests the opportunity to experience and understand how the butchering process was completed in centuries past,” said Sarah Rupp, Visitor Experience and Evaluation Manager.
“We hope this event can help give visitors of all ages insight into the hard work, challenges, and rewards of historical farming techniques.”
Each day will showcase a different step of the butchering process. Visit all three days for the full experience.
In addition to the butchering demonstrations, learn about food preservation techniques and farm life through hands-on activities and see a variety of pork dishes prepared in three of our historical homes.
For those in need of a treat, the 1920s Soda Fountain will be open each day from 11:30 a.m. to 1:30 p.m. Because the traditional butchering process requires cold outdoor temperatures to be completed, back up dates of January 17-19 have been set. The decision will be made by January 2 and posted to our social media and website.
Single-day tickets to Pork to Fork Butchering Days will be sold at the door. Admission is $15 per day, or $10 for Sauder Village members. Those that attend two days can attend the third day for free.
For rates, dates, hours, membership and ticket purchases, visit the Sauder Village website at www.saudervillage.org, follow us on Facebook or Instagram or call 1.800.590.9755.
