Follow the tradition of boucheries when families gathered for a communal pig slaughter where virtually every part of the pig was used to prepare delicious pork dishes. Join author Dixie Poché from Lafayette as she takes a nostalgic look at the hands-on approach of these feasts.
The demonstration (included with museum admission) begins at 1 PM and will include samplings of piggy delights such as boudin, hogshead cheese, and ponce prepared by Luke Deville of Teet’s Food Store from Ville Platte (Smoked Meats Capital of the U.S.). Slices of Lejeune’s French Bread from Jeanerette will accompany the porky tidbits.
Poché's book Classic Eateries of Cajun Country is an anthology of stories and recipes behind many of French Louisiana’s old-time restaurants, bakeries, and grocery stores such as Teet’s (1955) and LeJeune’s (1884). Dixie Poché will be at the museum signing books beginning at 11 AM, and books will be available for purchase in the SoFAB Pantry.