Want to pig out the Cajun way? Then, you have to do it with respect for the hog and the people who butcher, process, cook and serve it. Then you get to party.
In Louisiana, the day — and sometimes weekend —long communal butchering and celebrating is called a “boucherie.”
Oct 3-4, you can experience a Cajun Boucherie and feast called Swine & Dine 2015. Hosted by the Green Finned Hippy Farm in Pocahontas, what you get is pretty cool:
Toby Rodriguez of Lache Pas Boucherie in New Orleans will be the resident Cajun butcher working on the hogs.
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Josh and Alicia Davis are your hosts. They own the sustainable farm. The event’s other major sponsor is Chris McKenzie, owner of Mac’s Local Buys, which works with local farmers who raise animals in humane conditions, then organizes and coordinates whole-animal buys for groups of people.
Chef Josh Galliano, of Okawville, and Companion Bakery in St. Louis, will head a crew of 10 local chefs to help with the butchering, food demonstration and preparation. That list includes Belleville’s Craft Beast BBQ guy David Sandusky.
Oct. 3: Hog roast, bonfire and barn party, cooking demonstrations, live music and local craft beer.
Oct. 4: Follows with the same lineup as Saturday, plus a six-course, all-day grazing menu and the Art & Farmers Market. Kids allowed on that Sunday only.
On-site camping is available and included in the pass price. Or come just for the day or meal. All-inclusive, all-day passes range from $15 for kids (Sunday only) to $65/$100/$125 for adults.
See details at greenfinnedhippy.com (click on blog) and Facebook; buy tickets at http://www.brownpapertickets.com/event/2214367.
From somebody who’s been there: Green Finned Hippy Farm is at 256 Hickory Road, Pocahontas. It’s easy to miss the road, so when you’re on Illinois 143 heading east, look for Millersburgh General Store and make an immediate left past it; that’s Hickory. Just head straight and you’ll run into the farm.
A portion of proceeds will benefit Slow Food St. Louis, which holds events throughout the bi-state area showcasing local and sustainable food practices.