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How the Sausage is Made

Nash Farm Courtesy Grapevine CVB

In the days before refrigeration, wintertime in Texas provided the cold temperatures required to safely prepare meat for the year to come.

Nash Farm in Grapevine, a 5.2-acre farm dating to 1859, recalls this aspect of our culinary heritage with a hog butchering and curing workshop January 17-18. Day one of the hands-on class covers basics like scraping hair from the hide and butchering various cuts. Day two covers rendering lard, making sausage, curing meat, and how the smokehouse works. Participants must be at least 16 years old and may register for one or both days. 817/410-3185

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