Experience life on the 'one horse farm' in Horry County from 1900-1955 at the L.W. Paul Living History Farm. Join us to learn about hog haslet and chitterlings. For most families in Horry County, pork was an important source of food. As much of the pig as possible was used for food when on the farm butchering took place. The heart, liver and lungs were cooked together to make a once a year dish called haslet. The small intestines would also be cleaned and stuffed with sausage and hung to be dried or cooked fresh into chitterlings. Join us to learn more about these foods and see how they would have been prepared and cooked on the wood burning stove.