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. Continue Reading
For the past few years I’ve been making a 430 mile drive to Madison, Alabama to purchase pork bellies from one of the top hog breeders in the U.S.A.
Henry Fudge has been breeding Duroc pigs since the early 70s and is nationally famous for raising some of the finest heritage pork available on the domestic market. Continue Reading
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.
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.