Posted
By Nina Rangel
on Tue, Feb 9, 2021 at 11:53 AM
click to enlarge
Courtesy of Ja’el Sundown for Symbio-Hush
Butcher Series’ online shop offers exclusive a la carte cuts of locally sourced meat.
On a cold December afternoon in 2013, among food writers, farmers and noted Texas chefs, I learned what it means to be happier than a pig in shit.
I’d heard the phrase before, but on the sprawling grounds of South Texas Heritage Pork, an artisan hog farm nestled just 50 minutes southeast of downtown San Antonio, I saw firsthand exactly how happy the critters could be.
That afternoon, our motley crew of local food pros — some boasting deep Louisiana roots — banded together to hold a traditional boucherie. The rural southern Louisiana tradition centers around the slaughter, butchering and cooking of an entire animal, the meat of which is divvied up between participating families to serve in a shared, potluck-style feast.