Sit down for 40 minutes and watch the old master, John Folse host a hog killing and boucherie where his crew makes andouille sausage, pork sausage, and ponce; red and white boudin; backbone fricassee and white beans; hog’s head cheese; cracklins; debris stew and porchetta.

The old ways are dying out as there is a paucity of young’uns willing to get covered in blood and guts to preserve the Cajun traditions. We’re fighting the good fight here in New Orleans 9th Ward by curing meats the old-school way, and hastening our own demise by eating copious amounts of charcuterie and barbecue.

If you have an affinity for the foodways of rural Louisiana this video is crucial watching.

André Hueston Mack has opened the first ham bar in New York City. The name? & Sons, is woeful but the concept sounds incredible.

At the center of it all is a ham menu featuring 10 different takes on cured pork legs from as far north as New York, as far west as Iowa, and as far south as Tennessee and North Carolina, although the majority of the hams hail from Kentucky.

more

Down near the border of old Mexico, brothers Jesse and Joel Garcia are turning out Central Texas-level barbecue in Weslaco at Teddy’s. We appreciate any smoked meat joint that takes the time to crank out their own sausages.

Even better than the brisket and ribs was the array of house-made sausages. Even the basic version is a bit kicked up with more than merely salt and pepper. It’s seasoned with cumin, garlic, cayenne, black pepper, and crushed red pepper, which they use as a base seasoning for all the sausages.

more

You won’t have to coax us into eating canned seafood. Anybody who’s visited the pintxo bars of Basque country knows that some of the best fishes on earth end up being tinned. And delicious. Writer David Neimanis sings the virtue of metal-clad fishes here

BREAKING: After we smashed the publish button last night we found out that the world famous Scott, Louisiana boudin festival has been postponed to September Sept. 8, 19, & 20, 2020. The big party will still take place in downtown Scott, just west of Lafayette.

Enjoy the article? I’ve worked on this site 7 days a week for the past 10 years

My Venmo is @Russell-Reeves-6 if you’d like to make a small contribution

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes:

<a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>