Our first Boucherie

Boucherie is french for "butcher." The Boucherie tradition started before there was refridgeration. Families would gather at each other's homes to butcher a pig and divide the meat. In this case, it was sort of an engagement party. They bought the two pigs and did slaughter the pigs on site (it was in Bunkie, La so we didn't make it there in time for that thank goodness.) They made cracklins, ribs, boudin and a kind of stew. We also brought home leftovers including pork chops that are still in the freezer. The really odd thing is that we when we went to the back of the shed to view the pig heads, Trey clung to me and fussed as if he knew what they were. They weren't even that bloody. They had a jumping thing for the kids and plenty of other children there, so the boys had a ball. Since they are boys, they enjoyed the "blood and guts" part, too. I couldn't convince them that they should be glad they missed the slaughter.