The first cold spell of autumn to hit the river parishes was quickly followed by the culinary ritual of a boucherie. The slaughtering of a pig and serving it, as a local delicacy, was a favorite event for many. Entire families and their friends would gather for the three-day ritual, which included the process of slaughtering and slow- roasting the animal; cleaning the intestines for sausage casing and making the “gratons” or crackling (rendering the fat); making sausage, preparing the organs, and other meats; and making hogshead cheese. The food prepared was usually shared by many and in early days used up gradually to provide as many meals as possible. (Sketch courtesy of Lorraine Gendron)