Boucherie–a community gathering in South Louisiana at which a hog is butchered and the meat is divided among all who share in the labor. In addition to the various foodways folk traditions that are practiced at a boucherie, it may also involve such musical traditions as Cajun and zydeco music.
http://www.louisianafolklife.org/
In the old days, the pig was slaughtered in the winter days, in cold weather at a time where fridges didn’t exist. It is now a way to gather around a good beer with friends and family, far from the hard necessary labour of ancient times. Toby Rodriguez, the master butcher, used to be an art student at the Univeristy of Lafayette. He sees the Boucherie as a sculpture performance, actions of substruction, theater and melodrama resulting in beautiful boudin, another local speciality.
