T-Boy’s Slaughterhouse | Southern Foodways Alliance

< Back to Oral History project: Southern Boudin TrailORAL HISTORY T-Boy’s SlaughterhouseThe youngest of nine children, Paul Nathan Berzas has been known all his life as T-Boy, a Cajun nickname for the youngest in the brood. Growing up, T-Boy, along with his brothers and sisters, pitched in on the family farm. They harvested rice, picked soybeans, and slaughtered hogs, all of which they ate. When T-Boy got older, he worked a variety of odd jobs in his hometown of Mamou, including as a butcher at a meat market. In 1994, he had the opportunity to purchase a local slaughterhouse that had gone out of business. Today, T-Boy’s Slaughterhouse is the last of its kind in Evangeline Parish. It’s the only place where locals can bring animals for custom slaughtering. And it’s the only place where a hog goes from the barn to boudin in only about fifteen steps.