Vive la Boucherie
EVERY WINTER, my brothers and I looked forward to the boucherie, a social event that gathered neighboring German, African American, and Cajun families to slaughter several hogs. This laborious task provided fresh meat as well as smoked and salted meats for families’ use throughout the winter, spring, and summer seasons. Everyone was assigned a task, from fire-stoker to bristle-scraper to boudin-maker.
Before dawn, large cauldrons of scalding water were prepared over hot, open fires.
