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Babineaux's classic cast iron pot for cooking cracklin. |
--- Babineaux's is "old school." No denying it and no one is trying to hide it. From the "off the beaten path" setting to the preparation techniques: this is the place you come when you're looking to connect with the traditional way of doing things. The cracklin a expertly fried in a huge, generations-old, black pot and emerge with blistered skins, light and crunchy exteriors and thin strips of sometimes chewy meat.
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A mess of gratons from Babineaux's Slaughterhouse. |
There is a lot more skin and fat than meat on these, but the style speaks to a way of formulating the cracklin cast in a different era and these are "perfection" in their own right. I do wish they were seasoned with something a little more than straight salt, but the simple preparation standards do allow the pork to shine on its own terms.
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Notice the blistering on the skin. It makes for a unique graton. |
THE LOW=DOWN
Price = $11.50 per lb.
Crunch = 3 Gratons
Meat/Fat/Skin Ratio = 3 Gratons
Seasoning = 2.5 Gratons
Presentation = 3 Gratons
OVERALL SCORE = 3.5 Gratons
LOCATION
Breaux Bridge, LA 70517-6715 (337) 332-1961
For a review of Babineaux's boudin check HERE
So sad....couldn't try them...none available today...
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ReplyDeleteWe also have products here in the Philippines that has the same texture! Craving!
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