Cajuns fete carnival with pig slaughter - (New York Times/AP)
February 3, 2008 – 6:55 pmFar from the Carnival balls, parades and raucous crowds of New Orleans, Cajuns in St. Martinville held their last “bon temps” before Lent in a far different fashion: with a grand boucherie, or slaughtering of a pig.
Associated Press reports that hundreds of people watched at least part of the ritual Saturday, though most have seen it before. The pig’s skin was being shaved for cracklins, a Cajun snack, while the carcass was being prepared for transport to a butcher shop.
Every year, Catholic Cajuns in this community about 140 miles west of New Orleans hold “La Grande Boucherie des Cajuns” the weekend before Ash Wednesday, which marks the beginning of Lent.
For the complete news item, please visit http://www.nytimes.com/aponline/us/AP-Carnival-Cajuns.html
MORE:
http://www.extension.iastate.edu/foodsafety/news/fsnews.cfm?newsid=24046
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