Alva Review-Courier -

Bad beasts, good treats: Feral hog slaughterhouse takes off


April 27, 2017

NEW ORLEANS (AP) — In a region that takes food seriously, feral hogs are despised as destructive, but their rich, dark meat is winning fans among Louisiana chefs.

A small slaughterhouse is butchering the wild pigs , which cause the state $76 million-plus in annual damage, and selling sausage to grocery stores and meat to restaurants, where chefs are turning it into savory prosciutto, chorizo and meatballs.

"To me, it is the most interesting thing I have seen in years," said Rene Bajeux, executive chef for the Palace Cafe and three other Dickie Brennan & Co. restaurants in New Orleans. "It...

For access to this article please sign in or subscribe.


Reader Comments(0)


Our Family of Publications Includes:

Powered by ROAR Online Publication Software from Lions Light Corporation
© Copyright 2020