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Autumn was the time that 1890s farmers would preserve food to get ready for winter. Learn about the process of salting and smoking pork and grinding and stuffing for sausage. We will be grinding and stuffing sausage in the Summer Kitchen and salting and curing bacon and ham out by the Smoke House across from the barn.
Drop in any time between 1:30-3:30 Saturday 11/15 & Sunday 11/16 to watch and learn! All ages. Free. No registration.
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Event Venue & Nearby Stays
1N600 County Farm Rd, West Chicago, IL, United States, Illinois 60185
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