While men folk would tend to the cooking outdoors making cracklings and making their lard for the future, such as cooking purposes, candle-making and homemade medical remedies, they told stories of the old ways as the children would listen with intent. It was this manner of communication that the old, long ago legends were passed down from generation to generation. Some of these stories are still being handed down today.
The women folk would be inside preparing the different delicacies from the meats of the pig. All the parts of the hog were used, as nothing went to waste. Among some of the dishes that were made are still favorites today, delicacies like Hoghead Cheese and Boudin.
Boudin is the French term for the blood sausage, or 'pudding', made with the blood of the pig. Boudin blanc is a white sausage made with pork but no blood. This Louisiana version adds rice and is even whiter.
