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.
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