BASILE, La. (KLFY) -- Rhea's Specialty Meats in Basile serves what people in Acadiana call "traditional boudin."

Owner of Rhea's Specialty Meats, Jude Burton, said it reminds people of homemade boudin.

"They say, 'We love y'all's boudin, it's like when I was a child,'" Burton said. "The reason they say that is because it tastes like when their grandmother and grandfather butchered a hog."

"It tastes like old-style boudin," Burton said. "Most people ate boudin out of their backyard. They made it their self."

Rhea's Specialty Meats said it takes about three hours to make their boudin, starting first by cutting pork meat and liver, then boiling it with seasoning. Next, they grind it with onions, bell peppers, celery and seasonings.

"Once that is done, we add our broth, which is in my opinion, the most important part of boudin," Burton said. "Because that's where all the flavors at. That's where everything is at."

Then, they mix it all with rice, stuffing the mixture into the casing. This creates a flavor their customers call "very traditional."

"We use pork liver in our boudin," Burton. "If you try the boudin, you not going to taste liver. It just gives it that flavor."

Burton said using pork liver keeps the traditional taste.

Burton has owned Rhea's Specialty Meats for almost 11 years. He is this year's Louisiana Swine Festival King.

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