Going whole hog again
The Vinland Fair Whole-Hog Sausage and Pancake Supper, begun more than half a century ago, is set for 5 to 7:30 p.m. Saturday, March 12, at the Vinland Fairgrounds. About 375 are expected to attend the event which benefits the annual fair scheduled for Aug. 11, 12 and 13 this summer.
Times have changed, but the tradition of volunteers preparing and serving the supper continues. Fair board members and community volunteers will set up the historic exhibition building for the event at 9 a.m. Saturday, March 5. Preparations will continue,
beginning at 9 a.m., the day of the supper. All community members are welcome to assist.
Vinland Grange members who founded the 98-year-old fair, began the benefit supper to raise money to support the fair. The suppers, usually scheduled for Ground Hog Day, Feb. 2, were served to over-flow crowds in the Vinland Grange Hall, which is owned by
the Santa Fe Historical Association.
The Grange Hall had no plumbing and was heated with a wood/coal stove. Grange members brought water in milk cans. The pancakes were mixed in a milk bucket with a home-made paddle attached to an electric drill. The day of the supper, women from the community spent several hours hand-shaping the sausage patties made from hogs raised and butchered locally.
For the past 15 years, the supper has been prepared and served in the exhibit building on the fairgrounds by the Vinland Fair Association board members and other community volunteers. The kitchen facilities and equipment are considerably updated, but the tradition of sausage made from entire hog carcasses continues.
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