|Hebert's Meat Market & Slaughter House|
|Location: 7630 West LA Hwy. 338, Abbeville, LA 70510
Ambiance: About a mile outside of Abbeville in the country. You’ll smell the sweet stench of cow pies blowing in from the surrounding pastures. The building is a quaint wood frame structure with a low-slung roof. You’ll park right off of the highway. Inside this unassuming building it is all business. On one side of the work area a skilled butcher guides large chunks of meat into the blade of a buzzing band saw. At a table in the center, several men adeptly carve meat into steaks and chops of all categories. At the counter a woman serves the line of customers. The owners will generously provide you with a sample of their cracklin (pulled from a large 5-gallon bucket).
|OVERALL RATING: C|
Cost: $2.28 lb.
Presentation: pulled from a steamer at the front counter and expertly wrapped in a piece of butcher paper, rung up at the register, and carefully placed in a brown paper sack.
Casing: Kinda thick.
Rice/Meat Ratio: More meat than rice.
Texture: A loose filling easily spills from the casing. It is wet and rather mushy. Bits of meat (pork?) are enveloped in a light “gravy-like” juice.
Spices: Mild. Very mild.
Overall Taste: Odd. It certainly possesses an animal protein taste to it. However, it does not boast a decidedly porky taste. There seem to be many unique items inside the casing, not all of which are typically noticeable in boudin. Is this a good thing? The sogginess of the meat and rice merge into a distinct whole, but the end result is mediocre.
Comments: They have a lot of specials on meat and their meat cases are packed with all types of beef and pork products cut on the premises. This is a real, working, slaughterhouse and it possesses the character of a real, working, slaughterhouse. The cracklin was good, and you can even buy a large bag of “cracklin crumbs” (perfect for recipes) for just a dollar or two.
|Reviewed on 1/29/05|