Tagged Boudin

Back before refrigerators & freezers were available, people that lived in the country would raise their own livestock for survival. So, not being able to preserve meat in bulk after livestock was slaughtered, families would slaughter hogs or cattle every week but at a different family locations every week. The families, which had their own groups, would separate all the meat from that weeks kill. When a hog was butchered, the process was call a “Couchon Boucherie”, although much smaller in size than cattle, it took 3 times longer to process.