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Meat-salting Trough

Identifier: Historic Hope Plantation
Pork was one of the most important parts of the southern diet in the 1800s. Before being hung up in a smokehouse, hog meat was dry salted in a trough. The original trough from Hope has four separate sections and is over 20 feet long. It would have been used to salt several tons of pork annually to meet the dietary needs of the Stone family and the enslaved workers on the plantation. When David Stone died in 1819 he had over 4700 lbs. of pork stored, plus more than 330 pigs in his livestock. date: 1800-1860. more...
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