Annual Boucherie - downtown Eunice

A crowd gathered from near and far to watch Eunice’s annual Boucherie held at Eunice City Hall parking lot this morning in the anxious “wait” to eat fresh pork dishes, prepared in front of their eyes.
Willie Burson with Eunice Superette provided a 165 pound pig. Volunteers working the process of preparing the pig included Andy Thibodeaux, Dave Fontenot and Garrett Daville.
The public will eat fresh pork stew, cracklins, boudin, pork fressiers, sausage, back bone stew, stuffed pounce and hog-head cheese.
Burson explained some of the process of a Boucherie, “Of course, we don’t slaughter the pig in front of people. We haul the pig in the back bed of a truck to here at the parking lot.”
Burson explained, “Next, heating up water to a certain temperature is important. The water temperature has to be at 140 degrees. Once the pig is in water, we wait until skin softens up.”
The process continues, “Taking hair off, then we cut up all parts of the pig. Very sharpened knives are a very important tool we use.”
Burson says every part of the pig is used for a prepared pork dish, with the exception of its snout.