Pauline Kirbo Thames
February 10, 2009
Julia H. Richard
February 12, 2009
Bourgeois’ Meat Market in Thibodaux has been selling south Louisianans spicy meats for 118 years.
“I can’t figure out how we became a national landmark because this old building ain’t much to see,” said third-generation owner Donald Bourgeois, “but I guess it comes from our quality fresh meats.”
Year round, the line at the Cajun meat market can be 20 deep. Locals enjoy Bourgeois’ selection of boudin, andouille, tasso, smoked sausage, hog’s head cheese, fried cracklin’s and beef jerky.
From behind the same antique linoleum counter his forefathers used, Bourgeois grabs meat and stacks it on the white butcher’s paper before him. He folds the package swiftly and hands it to one of his longtime workers.
“After doing this for so long, it becomes second nature to you,” he said. “My mind is in 50 different places, but my hands are still focused on the task. It’s not fast food, but we like to get our customers in and out quickly.”
The Cajun meat market readies 25 to 30 tons of beef jerky, 40 tons of sausage, 25 tons of boudin and 10.5 tons of turkey cheese per year, Bourgeois estimates.
Bourgeois’ Meat Market garnered the Thibodaux Chamber of Commerce’s Business of the Year award because, in the words of chamber board member Sonya Premeaux, the family-owned meat market has “put Thibodaux on another map.”
Bourgeois’ Meat Market is also featured in the January issue of Taste of the South magazine and Garden and Gun magazine’s list of “100 Things You Simply Must Eat Before You Die.” Bourgeois’ Meat Market ranked No. 1.
Kathy Benoit, the chamber’s CEO, said about 70 percent of the calls the chamber receives on a yearly basis are for directions to Bourgeois’ Meat Market.
Donald Bourgeois has his late grandfather, Valerie Jean-Batiste, and his father, Lester, to thank for the family operation.
“I have been doing this since I was 6 years old,” he said. “My father trusts that I am taking care of the family business. However, he still comes over every once in a while to check on things.”
Bourgeois’ Meat Market got its start back in 1891. Valerie figured that a mobile, fresh-meat operation would well serve small towns in the area including Houma, Thibodaux, Vacherie and Morgan City.
“My dad told me that my grandfather slaughtered one pig or cow, cut it and packaged it,” Bourgeois said. “Then he would not return home until it was all sold because fresh meat did not hold up well without refrigeration.”
Valerie continued his trade until he could afford a refrigeration unit to keep the meat fresh. He opened a storefront on Main Street next door to the family’s Thibodaux home. There, Valerie smoked sausage and made hog’s head cheese.
Valerie died in 1949, after running the meat market for 55 years.
When Lester took over, he moved the meat market across the street to its present location. But little else changed in the 45 years Lester ran the day-to-day operations.
When Bourgeois took over in 1990, he said his father passed on the tradition of “keeping the meats fresh.”
In translation, he said this means that Bourgeois’ Meat Market only prepares enough products to serve a select number of customers. If he runs out, he makes more. This ensures that the meats are fresh around the clock.
“This takes a lot longer because we have to stop and prepare more meats, but it’s worth it because there were seven or eight meat markets in the area through the years, and Bourgeois’ Meat Market has the world-renowned name,” he said.
Under Donald Bourgeois’ watchful eye, one major change has been made. Now in his 19th year as owner, the third-generation owner has discontinued the shop’s slaughtering business. He buys meats from a local slaughterer that delivers fresh carcasses daily.
As the Thibodaux meat market continues to make a name for itself in the 21st century, Bourgeois has concerns about the businesses’ longevity. He said after putting in so many years, he would like to take some time off. But he’s nervous about which family member will continue the family legacy after he’s gone.
He hopes it will be his computer-savvy son, Beau or his older brother’s sons. Whoever takes the helm will have some big shoes to fill. However, Bourgeois said if they keep with the family tradition, success is a given.
“The product we serve and the building we are in are a part of the mystique that makes us stand out,” he said. “I would really hate to see all that change. I really would.”
For 118 years, Bourgeois’ Meat Market has been servicing South Louisiana spicy meats. Third generation owner Donald Bourgeois said the old building, which houses the meat market, may be a sight for sore eyes, but its the family-owned meat market’s quality meats that keep the people coming back for more. * Photo by KYLE CARRIER
