La
Grande Boucherie des Cajuns
 MAGNOLIA CITY PARK
ST. MARTINVILLE
10:00 AM - 7:00 PM
SATURDAY
February 13, 2010
The Saturday Before
Mardi Gras!!!!!
Cajun & Zydeco MUSIC
10 am - Geno Delafose & French Rockin' Boogie
12:15 pm - Sid Melancon
2:30 pm - Ice Gator Girls
3:00 pm - SideShow
5:00 pm - Kevin Naquin & the Ossun Playboys
Also featuring
Arts & Crafts, Food, Fun, Refreshments, and Much More!
*BUTCHERING OF THE PIG
*SQUEAL LIKE A PIG CONTEST
*CRACKLIN THROWING CONTEST
*ACADIANA PULLERS "BATTLE ON THE TECHE" ARM WRESTLING COMPETITION
Sponsored by: La Grande Boucherie des Cajuns, Inc.
A Louisiana Non-Profit Association benefiting the Youth of St. Martinville and
Other Civic Projects
Traditionally,
Cajun social life centered around the home. Neighbors came
together to fashion their own entertainment. Then, as now,
food was central to any gathering of friends and family.
Among
Cajuns, anything can be a celebration, including the butchering
of a hog. Called a Boucherie, the occasion still brings together
aunts, uncles, cousins
and neighbors, all of whom participate, and leave with some byproducts of the
butchering. Sharing animated conversation and often some cold beer and wine,
the participants produce from the freshly killed hog des tripes, which most
everyone in the rest of the country call chitterlings, p’ tit sale or salt meat,
andouille sausage, pork meat patties called platines, the perennial favorite
boudin, which consists of rice and pork dressing stuffed in an edible casing,
hog’s head cheese, marinated pork or grillades and smoked meat for seasoning
which Cajuns call tasso. Also from the hog comes gratons, the original Cajun
snack food. Called cracklins in other parts of the country, gratons are produced
along with lard, another important byproduct of the Boucherie. The skin is scraped
and the fat layer next to it rendered into lard for cooking, after which the
skin and attached fat residue are fried into crisp, tasty gratons.
It is not by
accident that the predominately Catholic Cajuns from St. Martinville hold their
annual “La Grande Boucherie des Cajuns” right before Ash
Wednesday, which is the beginning of the Lenten season. The community comes
together for one last “bon temps.”
For Vendor Information and Applications, please call Wanda Barras at
337-394-6683 or email grand_boucherie@hotmail.com
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