Slow Meat Slow Food New Orleans teamed up with butcher and chef, Toby Rodriguez, of Lâche Pas Boucherie to bring a traditional Cajun feast to the Meraux Foundation’s Docville Farm: Slow Food Meat. Chris George of the George Family Farms supplied one of his family’s pigs for the meal. The crew spent the pig’s last night camping out beside her on the Docville grounds, located on the banks of the Mississippi River in Violet, La. at mile 85 (just a 10 mile canoe ride down river from the French Quarter). The event offered participants a farm-to-table experience as they’ve never known. Attendees were invited to meet their meal and then watch her preparation.
Following the butchering, local chefs and area culinary students created dishes such as cracklings and sausage and everything in between; no part of the pig was left to waste. Palates were dampened with 40 Arpent Brewing Company on tap and delectable craft cocktails made with sweet potatoes and Cathead’s Pecan Vodka. Hate you missed it? Don’t fret. The team will meet up again at Docville Farm in March 2016, leading up to Slow Food New Orleans: Slow Fish. Bookmark us so you don’t miss out again!
Photo by Chris Haines