boucherie

    • 10.1.14

      Cajuns Boil the Head and Save the Blood

      Lately, there’s been the “whole-hog” cooking trend. You know, using the tail to the snout. But the Cajun community has been cooking with the whole hog for 200 years. The pure Cajun spirit comes from living off the land in a proper format and being...

    • 5.28.14

      Blood Collection the Cajun Way

      Communal pig butchering, one of the last remnants of Cajun culinary traditions, is the only way to experience the primal first taste of boudin noir, or Cajun sausage mixed with rice and fresh pig's blood.

    • 2.5.14

      Blood Collection the Cajun Way

      Communal pig butchering is one of the last remnants of visible Cajun culinary traditions. This Louisiana custom is also one of the only ways to experience the primal first taste of boudin noir, Cajun sausage mixed with rice and fresh pig's blood.