One of the things that I always say that makes a big difference [in boudin] is fresh meat. When you get some meat that’s been killed in Kansas City somewhere and get it shipped in a box, and you’re not sure how old it is and so forth, your boudin is not going to taste as good as some that’s been killed and de-boned and cooked and put in boudin right away. It makes a large difference in the flavor of the boudin.
2228 Pine Point Rd.
Ville Platte, LA 70586
Paul Nathan Berzas is the youngest of nine children. All his life he’s been known as T-Boy, a Cajun nickname for the youngest in the brood. Growing up, T-Boy, along with his brothers and sisters, pitched in on the family farm. They harvested rice, picked soybeans, and slaughtered hogs, all of which they ate. When T-Boy got older, he worked a variety of odd jobs in his hometown of Mamou, including as a butcher at a meat market. In 1994 he had the opportunity to purchase a local slaughterhouse that had gone out of business. Today, T-Boy’s Slaughterhouse is the last of its kind in Evangeline Parish. It’s the only place where locals can bring animals for custom slaughtering. And it’s the only place where a hog goes from the barn to boudin in only about fifteen steps.
Date of interview: October 11, 2008Interviewer: Amy C. EvansPhotographer: Amy C. Evans