Tales of the Cocktail next month, book a few extra days and head west into Cajun country. Whether it’s a family-run watermelon stand, fresh shrimp, or just one guy selling Creole tomatoes out of his truck, be prepared to stop wherever the offerings look good. Bring a cooler.
In Broussard (between Lafayette and New Iberia), Tiny Prudhomme offers a range of prepared flesh at his aptly named House of Meat. Ribeye sausage, boneless chicken with rice stuffing, duck tasso, quail, marinated rabbit, jerky, boudin, T-bones, rolled roasts, and the like.
But the look and smell of his cracklins pulled me over as soon as I walked in the door. Crisp chunks of pork — a bit of skin, fat, and meat in every piece — were seasoned with hot pepper, salt, and pepper. They were fantastic.
Oh, and there’s a drive-thru. Unless you know for sure what you want, though, park it and go in. Tiny’s no dummy: he sells Styrofoam coolers, too.
Tiny Prudhomme’s House of Meat
416 North Morgan Avenue
Broussard, LA 70518
Goes well with:
- Rowley Down with Swine, Lard, a piece I wrote in response to a San Francisco Chronicle article suggesting that one should discard the solids when rendering one's own lard. Rendering lard is easy, but discarding the solids? A shameful waste of good cracklins (though a different style from Prudhomme's). Cracklin cornbread recipe included.