BATON ROUGE (press release) – The old African-American churches in Louisiana have told us that an unsatisfied sermon with the offer of donations would make a larger donation available when the public added to the collection plate, “Thank you to the give me fees and feet, but we have to get a little higher on that flank. “Well, the meal on the 15th February in the state of Louisiana does not fit with the notion better than“ higher than that pig ”than the annual Fête Des Bouchers (or Boucherie) annually provided by Cook John Folse.
From 8 o’clock to 3pm, about 70 butchers and chefs will gather at Darach Bane Estate & Gardens to give attention to this old age. The event is open to 200 viewers who are encouraged to buy $ 85 tickets in advance. The ticket price includes lunch “Spoils of the Boucherie”, lectures and charcuterie demonstrations as well as access to all boucherie cooking stations. Tickets can be purchased by visiting Eventbrite.com or by calling the Oak Oak Estate & Gardens at 225.751.1882.
“Like past years, we are committed to keeping our food heritage alive by focusing on the educational aspect of the boucherie,” said Folse. “We will teach others the process of making these delicacies – hogs’ head cheese, andouille, boudin, smoked sausages, cracklin and other boucherie raids.” T
Lectures during the boucher will focus on the art of presenting pork charcterie by Mark DeNittis. Local history enthusiasts, Steve Estopinal and Jim Hunter, will also highlight the historical significance of the butcher and pigs in society and the economy.
“The boucherie grew every year,” said Folse. “In fact, last October we took the show to Huron, Ohio, where we hosted boucherie with Farmer Lee Jones, founder of the Chef’s Garden. Later this year, we will bring the event to Wyoming. ”
There is a long history, historians of the boucherie tradition in Louisiana. The boucherie, or pig slaughter, is a large annual food event during the winter months. The French word boucherie actually means a butcher’s shop, but the word is also an incredible social event that brought together communities together, and today it agrees people with Cajun culture of them throughout the state and even in the country. Archers, or butchers, are coming from all over to join: Alabama, Illinois, Colorado, Ohio and Texas, just a few people to nominate.
Like many traditions, the need of this community event was born. During the fall and winter seasons, neighbors worked together to kill a pig and cook and conserve the food. This full event was organized weeks in advance, and everyone was guaranteed a fresh meat supply, regardless of whether their pig was used. During the day, as the men prepared the pig, the women would wash the onions, celery, peppers, garlic, green onions and parsley to make. Boucherie does not mislead anything. The intestines of casings are for andouille, boudin and sausage. The meat is cut into roasting, chops and ribs. Hams are cured in sugar brine and then smoked. The head and legs are simulated with baby trimmings and seasonings for hours; then the meat is cleaned out of debris, chopped in detail and cooled until it is glued to create pig head cheese. The skin is boiled to cracklins and lard. Although modern refrigeration does not need the public to share unnecessary meat today, boucheries are still grateful. Hunters, people of the country, purists and those who are lucky enough to run down the tradition keeps them boucherie ritual every winter season.
The fifth annual Fête Des Bouchers takes place on Saturday, 15 February from 8 a.m. to 3 in. at the White Oak Estate & Gardens in Baton Rouge. Advance tickets can be purchased for $ 85 by going to Eventbrite.com or by calling White Oak at 225.751.1882.