Have you seen slabs of bacon and ham hanging in Prairietown? Have you wondered how they got there or if they're real? I can tell you firsthand, they're real. Several years ago Conner Prairie had a program called "Butcherin’, Stuffin’ and Smokin.” Since that time, we have had many new staff join us who had never experienced the process of butchering and since the meat in the smokehouses in Prairietown tend to be such great conversation starters, we decided that this was a good year to prepare our own meat on site. So, we undertook the butchering process as a training session for staff last week.

We secured two hogs from a local butcher, which they prepared as they would meat for a hog roast at a local church or community event. Our job last week consisted of separating the various pieces of meat and then packaging or preserving them accordingly.

One of our first steps was to separate the sides of pork. We used a hatchet to cut through the bones along the spine. Then, we could remove the tenderloin, the delicious cut of meat that runs along each side of the spine. Next, we had to separate the ribs from the bacon, which is a delicate process that requires a certain amount of patience and focus. Once the ribs were removed, we could separate the shoulder and ham from the sidemeat or bacon. This step was relatively easy, but required attention to detail; it is important to make sure that the cut surfaces are as smooth as possible because these are the cuts of meat that will be packed in salt to dry, then be smoked and hung in the smokehouses. Any little pockets or flaps can create havens for tiny insects to lay their eggs, or pockets for mold to grow, but if cut correctly, these pieces of meat can be stored and used safely for many, many months. We saved all of the little pieces of meat that we cut from the bacon, shoulders and hams in order to make them smooth and added them to a bowl of scrap meat that we will grind into sausage. This way, virtually every piece of the hog is used, just like it would have been in 1836.

In this modern era, where we can be so disconnected from our food, I find it somehow soothing to have been a part of this training program. I am a vegetarian, so I naturally had a few uncomfortable moments during this process. But I was able to see just how much care and effort went into the process of working with this meat. I could see that everyone involved was very serious about the process. Each piece was handled by hand, free from chemical or mechanical impurities. And great care was given to make sure that every ounce of flesh was examined and used to its best purpose. It was a reminder to me of just how much life has changed over the past 170 years.

Next time you come to visit Prairietown, be sure to keep your eyes open for ham, bacon and other pork, and be sure to ask about how it got there. It's a fascinating process!