Boucherie Seasoning Set — 4 Cajun Blends for the Whole Hog

Every Cut. Every Product. One Set.

At a traditional Cajun boucherie, nothing from the hog went to waste — and every cut had its own seasoning. The shoulder became tasso. The coarsely ground pork became andouille. The head meat became fromage de tête. The rendered fat left behind the golden grattons. Each product had its own spice profile, its own tradition, its own place in the Cajun pantry.

The Boucherie Seasoning Set puts all four of those traditions in one box — the complete whole-hog spice collection for the home boucherie.

What’s in the Set

• Andouille Sausage Seasoning — coarse black pepper, garlic, cayenne, and traditional spices for Cajun smoked sausage
• Tasso Cure Blend — salt, cayenne, garlic, and black pepper in dry-cure proportions for pork shoulder
• Hogshead Cheese Spice — bay leaf, thyme, black pepper, and allspice for fromage de tête (head cheese)
• Cracklin Seasoning — salt, cayenne, and garlic for finishing grattons hot from the rendering pot

The Whole-Hog Philosophy

The boucherie was built on a principle that modern food culture has largely forgotten: every part of the animal has value, and every part deserves to be seasoned with intention. This set honors that philosophy — four blends, four products, one complete Cajun pantry tradition.

How to Use It

Use each blend with its corresponding La Conservation kit or technique: the Tasso Cure Blend with CIB-TCK-001, the Andouille Seasoning with CIB-ASP-002, and the Cracklin Seasoning with CIB-LRK-005. The Hogshead Cheese Spice stands alone — a rare find outside of South Louisiana.

From the La Conservation Curriculum

This set is the spice foundation of Lesson 1: The Boucherie & Its Meaning in the La Conservation Cadiénne curriculum — where students learn what each boucherie product is, where it comes from on the hog, and how it was seasoned and preserved by Cajun families for generations.

Préparé avec intention en Louisiane — Big Mamou Enterprises / CajunInABox.