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Oral Histories

The SFA oral history program documents life stories from the American South. Collecting these stories, we honor the people whose labor defines the region. If you would like to contribute to SFA’s oral history collections, please send your ideas for oral history along with your CV or Resume and a portfolio of prior oral history work to

< Back to Oral History project: Southern Boudin Trail


Brent Peltier, boudin maker

Peltier’s Specialty Meats

When Brent Peltier was growing up in New Iberia, his Cajun father made boudin at home for the family, using a bull horn to stuff the mixture into casings. They would eat the boudin either by the link or in po-boys. Brent also watched his father make cracklins, cutting the pork bellies by hand and distributing the finished batch throughout the neighborhood. It was somewhat of a natural progression, then, when Brent got his first job, as a teenager, in a meat market. He later worked for twenty-two years at Winn Dixie, before striking out on his own at Peltier’s Specialty Meats. Brent modeled the boudin at Peltier’s after his dad’s recipe—long-grain rice, plenty of vegetable seasonings, pork liver—though his main source of income at the shop comes from the meat case and the specialty products that he prepares from the slaughtered animals that customers bring to him. Deer, elk, moose, buffalo, bear, hogs—Brent turns these into sausages, patties, steaks, salami, tamales, jerky, and anything else the customer requests. At the time of this interview, his payroll consisted of all family members, including his wife, daughter, and nephew. Brent considers that the best part of owning his own business. “I don’t have to go home to see them,” he says.

Date of interview:

Sara Roahen

Sara Roahen

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The Southern Foodways Alliance drives a more progressive future by leading conversations that challenge existing constructs, shape perspectives, and foster meaningful discussions. We reconsider the past with research, scrutiny, and documentation.


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