Old Fashioned Hog Kill'n

Traditionally, hog butchering had to be done in cold weather so the meat wouldn’t spoil. Every February, the Eddie Mae Herron Center in Pocahontas, Arkansas, holds its annual Hog Butchering Demonstration for the community.  Smithsonian Folklife Festival visited us for the event in 2023 and wrote this blog post about it.

Typically, on the third Saturday in February, folks can count on getting together at the Eddie Mae Herron Center in Pocahontas to witness and take part in this long-standing tradition.  Through the years, communities and families butchered hogs to get through the long winter.

Those of you who grew up in the rural South may remember this kind of activity back in the day. As soon as the weather turned cold, several men folk of the family would gather on a frosty morning at whoever’s farm was doing the butchering that day to help. It starts early as the fire is stoked to heat the water to start the process.

After scalding the hog, the kids’ job was to scrape the hair off; the grown men did the heavy lifting and cutting; the women made sausage and rendered the lard. This was how our families made it through the winter with enough to eat.

After the hard work of getting the hog cut up and prepared, the community always sits down for a meal that includes the fresh pork and sausage.

Events such as this reveal that communities are only made stronger when people get together and talk to one another and when everyone takes a part.

Friends and family all pitch in to accomplish the task.  It is always a memorable event for the kids to remember that food doesn’t just come from the grocery store....

The Eddie Mae Herron Center is always pleased to invite the community to witness and participate in this fun and educational demonstration.  Everyone is always welcome.