a community butchering which involves several families contributing the animals, usually pigs, to be slaughtered. Each family processes a different cut of meat, making sausage, ham, boudin, chaudin, chops and head cheese. Each family gets a share of the yield. This was traditionally done in the late fall to provide meat during winter months.

A boucherie is a historical term for a communal hog butchering party. The community would gather to butcher one hog and make traditional pork-based products such as sausage, boudin, hoghead cheese, an [..]