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The Boucherie: Preserving Traditions with Chef John Folse

Details

Collection:LPB

Genre: Cooking

Place Covered: Louisiana

Copyright Holder: Louisiana Educational Television Authority

Date Issued: 2016-03-21

Duration: 00:39:58

Subjects: Folse, John D. | Food | Cooking, Cajun | Swine

Contributors:

  • Folse, John Host
  • Wingo, Phil Speaker
  • Perkins, Lucien "Troop" Speaker
  • Sanchez, Hipolito "Hip" Speaker
  • Louviere, Kernis "Lou" Speaker
  • DeNittis, Mark Speaker
  • Folse, Jerry Speaker
  • Strain, Mike Speaker
  • Johnson, Travis Speaker
  • Niemi, Kristian Speaker
  • Jackson, Tank Speaker
  • Bancroft, David Speaker
  • Gaudet, Chanel Speaker

Description

This program from March 21, 2016, features Chef John Folse hosting a boucherie in order to preserve the Cajun tradition of butchering a hog and creating a variety of meats. During the boucherie, chefs and butchers prepare: Andouille, Sausage, and Ponce; Red and White Boudin; Backbone Fricassee and White Beans; Hog’s Head Cheese; Cracklins; Debris Stew and Porchetta; and Charcuterie.