The Meathouse
This building protected one of the most valuable commodities on a mountain farm: the meat supply. The most common meat was pork. Without refrigeration, salting and smoking were the most common means of preserving meat and protecting it from insects and bacteria.
Butchering took place in late fall. Cool temperatures were required to keep the meat from spoiling during the initial stages of the preservation process.
Marker is on Route 441 ½ mile north of Blue Ridge Parkway.
Courtesy hmdb.org
