Interview with Orélie Landry
0:00 - Four Corners at Gloria Switch and Carencro Highway; Boucherie de cochon
-Start by putting a hog in a pen and feeding it corn 5-6 weeks to make better meat
-Clean its throat and cut it to let it bleed and make black/blood boudin. Killed on the ground
-Laid hog on hay to remove hair with scalding water
-Then cut 4 feet, take off the head and hang it on a nail and open hog and take out débris/tripes
-Make hog head cheese with the head and feet and add onions and parsley and bell peppers
-Cook it again and let it set in molds
