‘Nothing is wasted’: Schaumburg Park District shows how settlers ate
Anyone who’s ever said “I don't want to know how the sausage is made” can skip this story.
For the rest of us, there was the Schaumburg Park District’s “Hog House to Smokehouse” event Sunday at Heritage Farm at Spring Valley.
The annual program offered Spring Valley visitors a chance to learn how the area’s 19th century settlers would have prepared pork products for smoking and, eventually, eating on a cold winter’s eve.
“Nothing is wasted, it all gets used,” park district staffer David Brooks told visitors as he displayed various cuts being readied for the smoker. “You can really use every part of the pig.”
“Nothing is wasted, it all gets used,” Schaumburg Park District staff member David Brooks, center, tells visitors Sunday as he and volunteer Matt Render show off different cuts of pork. The park district’s Heritage Farm at Spring Valley hosted its “Hog House to Smokehouse” event Sunday.
Ryan Rayburn for the Daily Herald
Volunteer Sue Gallios explains how the smokehouse works to visitors Tony and Corrine Aiello of Villa Park, during the Hog House to Smokehouse event Sunday at Heritage Farm at Spring Valley.
Ryan Rayburn for the Daily Herald
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