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Old 12-09-2020, 06:53 AM   #1
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Join Date: Aug 1998
Location: Metairie, LA
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Talking Book: The Cajun Pig

Written by John Folse collaborator Dixie Poche.
From the newspaper in Houma, Louisiana

Poche takes readers along as she travels around the state, including taking in a few local spots, in search of the various ways Louisianans use pork in their cooking, and their culture.

Using chef John Folse's annual Feste de Boucher boucherie in Baton Rouge as a jumping-off point, Poche relates how the boucherie connects the people of south Louisiana to its culture and history, and serves to keep that history alive.
"He demonstrated the old way," Poche said. "They shoot the pig and then they bleed it, and (show) all the wonderful dishes you can make from it."

Poche's travels took her to a few familiar local locations, including Bourgeois Meat Market, Fremin's Restaurant and the Alumni Grill in Thibodaux, and the Bon Mange Festival in Gheens.

Poche said that Bourgeois was one of the only places in her travels that makes blood boudin.
I'm interested.

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