We had a (mini) boucherie last weekend.
We made:
Boudan Balls
Multiple racks of ribs
Smoked two hams and two butts.
Andouie Sausage patties
Cracklins
Fried Bacon
Pig Neck Stew (which was amazing)
Plus
Collards with bacon chunks
Red Beans and Rice
BBQ Slaw
A bunch of desserts
A Boucherie is a Cajun term for cooking a whole set of pig dishes at one time which was often done when a hog was slaughtered. I helped with a lot of the work, but did not make any of the pig dishes myself. The food was amazing! There were 4 primary cooks and two main helpers for the pig dishes.
Sounds amazing. :smitten:
With no refrigeration out in the backwoods, this was necessary to keep the meat from spoiling.
Nice. :clap: