The freshly killed meat would cool fast and made it easier to cut. It was usually a one day project a long day! My dad would butcher at least three or four hogs each year. Neighbors and famjlies would gather to help.
The only hog parts not used were the ears. We made boudin, crackJins (gratons), hog head cheese, sausage, fricassee d'reintier (back-bone stew) and chaudin or pance boumie (stuffed stomach or trippe).
Many a great Cajun dishes came out of boucheries. The item "Floyd Sonnier- LA Boucherie Des Cajuns Print Signed & Numbered 58/200" is in sale since Saturday, August 7, 2021.
This item is in the category "Art\Art Prints". The seller is "dragonflywings00" and is located in Lafayette, Louisiana. This item can be shipped to United States.