Boucherie-Charcuterie

The truck pulled up in front of the house in La Chapelle Saint Laurent (Pierre's parents) and honked. It was pretty small, compared to our big American trucks, with a pig painted on the side, and Viandes painted in red letters on the front. We chatted with the amiable driver as he hopped out of the front seat, walked around to the side, raised the siding, and quickly transformed this truck into a butcher shop! A charcuterie on wheels! The display of meat was mouth-watering. Posters of pigs were plastered on the walls, and the butcher even had one of those deli meat-slicers ready to cut the ham and saucisson. His specialty is boudin, or blood sausage, which I'm not too fond of, but the rest of it is pretty awesome.



(Sadly, Pierre told me that this kind of old-school charcuterie is becoming obsolete. With new government regulations, the old timers are being phased out...)