Ricky LeBlanc

(Retired) Meat Inspector, Specialist Three New Iberia, LA

Ricky LeBlanc stumbled onto meat inspection early in life as a way to support a family while also pursuing his passion, horse training. While he doesn’t come from a long line of meat inspectors, his job covers some familiar ground: growing up, his family raised its own livestock to eat from; they even made their own boudin. As the decades progressed, Louisiana’s meat processing industry changed, and along with it Ricky’s job. When he first began inspecting in 1976, there were several custom meat processing plants in the New Iberia area where he grew up and still lives. Now, there are none. This means that he must drive longer distances between inspections and log more hours. Mom-and-pop boudin producers (his favorite inspection stops) are also fewer and farther between than ever before. The fault, says Ricky, is partly his own: increasingly stricter inspection codes create hardships for small operations, and many of them do not survive. Still, there remain a few old-fashioned, family-run slaughterhouses. Ricky accompanied us on a visit to one of them, C. Hebert’s in Abbeville, where part of his job is to oversee the collection of blood for making blood boudin, or boudin rouge.

Date of interview:

June 16, 2008


Sara Roahen


Sara Roahen

Ricky LeBlanc - Ricky LeBlanc (Retired) Meat Inspector, Specialist Three - Southern Boudin Trail
Earlier in my career you saw a lot of stores making their own boudin. They were little mom-and-pop places and they possibly illegally saved blood when someone killed an animal, and they put it in their red boudin…[Today,] each slaughterhouse that is state inspected can choose to save blood under the inspection, but they have to go by the guidelines of saving it correctly.

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