A&E

Vermilionville pigs out for Cochon de Lait

Everyone is invited to participate in a free traditional cochon de lait on Sunday, Nov. 20 from 10 a.m. – 4 p.m. in the historic Vermilionville village. Visitors will have the opportunity to learn about this culinary tradition as well as related crafts that would occur at the same time of year such as soap making and more.

Traditionally, domesticated pigs were slaughtered in autumn because it was the time of year that their fat content peaked, and that acorns, which were a major supplement of their diet, became scarce. Before the age of modern refrigeration techniques, communities gathered for cochon de laits and boucheries where they would share the tasks and spoils of making boudin, cracklins, backbones stew, sausage and more.

To commemorate this tradition, Vermilionville is offering a free Cochon de Lait where guests can witness modern and traditional cooking techniques, soap making demonstrations, and more. Additionally, they can enjoy kids' crafts and activities, beer tasting from Schilling Distributors and live music by Leroy Thomas & the Zydeco RoadRunners from 1 - 4 p.m. at the Performance Center.

Activities planned for the day include an overview of the history of the boucherie tradition, demonstrations including cracklin and boudin making with John Norbert, as well as other traditional and new age methods of hog butchering and cooking. Samples from the cochon de lait will be provided and Schilling Distributors will be on hand to provide samples of their brews that pair well with the sweetness of pork. Jambalaya, boudin and white beans will be available for purchase along with soft drinks, water, beer and mixed drinks throughout the day.

Admission for this special event is free and open to all ages. For more information, visit Vermilionville.org.