Where to Find the Best Charcuterie in New Orleans | Eater New Orleans
"Fab and her husband Frederick “Ricker” Schmitt started Creole Country in 1979, the Mid-City sausage company still run by their son, Vaughn and his partner, Deanie Bowen. Cajun charcuterie, from alligator and andouille sausage to tasso and hogshead cheese, is the specialty here, slow-smoked, cured, and vacuum sealed. Guaranteed, you’ll take that gumbo to higher heights with andouille made here, the old-fashioned way. The hogs head cheese is Deanie’s recipe — bright with lemon and available mild of spicy." - Beth D’Addono
