A boucherie, according an online Cajun Dictionary, is “a community butchering which involves several families contributing the animal(s) –usually pigs — to be slaughtered. Each family helps to process the different cuts of meat, like sausage, ham, boudin, chaudin, chops, and head cheese. Each family gets to take home their share of the yield. This process was done in late fall to provide meat throughout the cold months.”
“Hey, y’all, come join us for a traditional Creole boucherie,” a press release about the event says. “Our pigs will be provided from South Texas Heritage Pork, demonstrations from chef John Russ from Lüke San Antonio, chef Pieter Sypesteyn from Where Y’at Food Truck, and beer from Saint Arnold Brewery. We will kick off the day with a traditional grit and grillades brunch. Throughout the day Chef Russ and Chef Syspestyn will be demonstrating how to make classic recipes using the whole pig. Our Sunday afternoon supper begins at 3 p.m. featuring a collection of dishes that our chefs have demonstrated. The boucherie will be taking place outside on a working pig farm, so please plan accordingly.”
The day begins at 10 a.m. and continues until 5 p.m. The cost of a ticket is $150 for the full day, including meals, or $125 for dinner only. Call 210-383-0665 to make reservations for this old-fashioned event that really puts you back in touch with where your food comes from.