Washing off a pork belly in the charcuterie kitchen of RL Reeves Jr
This Week In Charcuterie News: Harry And Ida’s, Kenny’s in Chattanooga, Salmagundi, The Resurgence Of Country Ham
This Week in Charcuterie News: Lardo di Colonnata, Piece Of Meat, Critchfield Meat, 24 Hour Bacon Chops, Edwards Virginia Smokehouse
House-made jowl bacon from the charcuterie test kitchen of RL Reeves Jr
2019 Scott Louisiana Boudin Festival
2019 Scott, Louisiana Boudin Festival
The 7th annual Scott Boudin Festival is April 5-7 on Lions Club Road in Scott, Louisiana.
Scott is approximately 5 minutes west of Lafayette. The two cities have been locked in a death struggle for boudin primacy over the years with each camp having their acolytes as well as their naysayers.
We have no dog in the fight. Our boudin coverage carries us far and wide across Acadiana from Bayou Lafourche to as far north as Marksville. Scott is the “boudin capital of Louisiana” but Lafayette boasts Johnson’s Boucaniere with Wallace Johnson holding down the grinder/extruder. His family brought the very concept of commercial boudin to Louisiana.
If you go to Scott for the big boudin party please report back.
This Week In Charcuterie News: Bavaria Boebel Bratwurst Bed and Breakfast, Allan Benton, Barcelona La Boqueria, German Butcher’s Association
A specialty sausage that you will only find in Louisiana: Andouille sausage and crawfish
9th Ward Daily Photo: Henry Fudge Pork Belly
9th Ward Daily Photo via rl reeves jr
Henry Fudge of Madison, Alabama is producing the best heritage pork in the U.S.
If you live in New Orleans and need similar quality visit Kris Doll at Shank Charcuterie on St. Claude.
It’s an easy and fun project and once you make your own bacon you’ll never buy grocery store bacon again.
How To Cure A 10lb Bone In Pork Belly
How To Cure A 10lb Bone In Pork Belly
This Week In Charcuterie News: Peek Inside A French Slaughterhouse, Catherine Down, Country Ham Buying Guide, Kentucky Country Ham Decline
Our latest curing project is converting this Fudge Family Farm bone-in pork belly into bacon
We make the drive a couple times a year to purchase pork harvested from his drove of purebred Duroc hogs.
Since 1971 the old pig farmer has authored an intense breeding program that has resulted in his having the finest pork being produced in the U.S.
Don’t take our word for it. Visit any of the fine dining restaurants in the Deep South, and be prepared to pay upwards of 40 bucks for a fat, expertly prepared pork chop.
We put a 9.67lb bone-in pork belly in the cure two days ago and will have a fat slab of bacon ready in about two weeks. On to the news:
Few things are as exciting as visiting a slaughterhouse. Languedoc Lozére Viande – which was created in 1993, is a major producer of butchered meat for the great nation of France. €27.88 million worth of meat is turned over annually at the concern. Take a look at the operation: more
Writing the Modern Love column in the New York Times, Catherine Down weaves a tale of charcuterie, hope, love and loss. It’s compelling. more
It’s ham buying season. Here’s our guide more
The Kentucky State Fair began its annual country ham competition in 1964. 16 companies have won since that year but only six remain in operation. Steve Coomes breaks it down more
2018 Lafayette Boudin Cook-Off Winners
Boudin fixins out in Lafourche Parish Louisiana
This Week In Charcuterie News: $2.8 Million Kentucky Ham, Piece Of Meat In New Orleans, River Cottage Bacon Workshop, Asian Corned Beef Egg Rolls
A big Duroc hog enjoys breakfast at Henry Fudge’s farm in Madisonville, Alabama
Would you pay right at $149k a pound for a genuine Kentucky country ham? The biggest ham auction in the USA takes place in Louisville, Kentucky in August each year to kick off the Kentucky State Fair.
2018 Meat Industry Hall of Fame Inductees Announced
RL Reeves Jr covers the culture and politics of meat consumption in USA