From 225: Boucheries around the Capital City

Plenty of Baton Rougeans trek west toward Acadiana to stock up on everything from cracklins to jerky and boudin. In the Capital City, there might be a lack of the Cajun-style boucheries easily found in the state’s coastal prairie, but “there are hidden gems in the greater Baton Rouge area that will keep you in good supply of smoky pig parts,” Maggie Heyn Richardson writes in the December 225.

In Richardson’s article “Pork Magic,” she takes a look at some area staples such as Ronnie’s Boudin and Cracklin’ House on Florida Boulevard, Benoit’s Country Meat Block in Addis and Bergeron’s on Highway 415 in Port Allen. Read the full story here.