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The Boucherie: Preserving Traditions with Chef John Folse »»»

One of Chef John Folse’s passions is saving the cultural traditions here in Louisiana. In The Boucherie: Preserving Traditions with Chef John Folse, he demonstrates the ways to preserve this heritage by using the different variety of meats from the hog, and presenting them to the family table.

When Creole, Cajun, German, African-American or any of our gumbo of ethnicities get together and eat, you can be sure pork is somewhere on the table.
The boucherie is the lost art of using every part of the hog except the oink. It was a cultural tradition to feed the family and loved ones. Today we have meat markets and super markets, but not long ago the boucherie was a useful tool for survival.

Bacon, ham, sausage are meats we eat today on sandwiches or in soups and stews. Specialty meats like boudin, Salumi, Prociutto and Andouille also come from that one hog.

This was not only a family event, but a cultural, community event. Several hogs fed the entire community. Following the hard work, a dance or fais do do was a way to celebrate the gifts and friendship. After the dance, the children were put to sleep as each family took home a share of the spoils.

Preserving tradition while keeping the community together, that’s the Louisiana way.


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Wednesday, June 01, 2016
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