The old way. We bring a whole hog from a farm across the lake, a pit, the wood, the knives and three cooks, and we spend a day in your yard doing what a boucherie is supposed to be, which is a party where the cooking is the event and not a thing that happens out of sight. We break the hog down where people can see it, because that is half the point. Boudin gets made and stuffed on the spot. Cracklins come off through the afternoon and get handed around, and they will ruin every bag of cracklins you buy for the rest of your life. Ribs and shoulder go on the pit. The rest becomes grillades, hogshead cheese to take home, and stock. Feeds 60 to 100 depending on what else is on the table. Runs from about seven in the morning to whenever people leave. You need a yard with room for a pit and a water spigot. I need to see the space first. Deposit holds the date and the hog. Fall and winter only, it is too hot for this from May to September.

The old way. We bring a whole hog from a farm across the lake, a pit, the wood, the knives and three cooks, and we spend a day in your yard doing what a boucherie is supposed to be, which is a party where the cooking is the event and not a thing that happens out of sight. We break the hog down where people can see it, because that is half the point. Boudin gets made and stuffed on the spot. Cracklins come off through the afternoon and get handed around, and they will ruin every bag of cracklins you buy for the rest of your life. Ribs and shoulder go on the pit. The rest becomes grillades, hogshead cheese to take home, and stock. Feeds 60 to 100 depending on what else is on the table. Runs from about seven in the morning to whenever people leave. You need a yard with room for a pit and a water spigot. I need to see the space first. Deposit holds the date and the hog. Fall and winter only, it is too hot for this from May to September.