Well this time of year [late summer, early autumn], how much boudin do you make a week?

Summertime I’ll make between 200—about 400 pounds a week. We make it on Tuesdays and Thursdays. Tuesdays I’ll make a 200-pound batch, and then Thursday I’ll make another 200-pound batch, and then by the following Tuesday again it’s time to make more.

But the wintertime it will go from 500 to 600 pounds. It varies. And then Christmas, around the holidays it’s more—get visitors that come in.

And I’ve seen us make up to 1,000-pounds in a week, you know that Christmas week. But most of your sales—do you think that it’s people who sort of eat it on the go, or do a lot of people take it home? Some eat it on the go.

Some of them have parties, you know. They have, some have wedding showers, bunch of occasions I guess. They—it’s like a little snack for them.

I don’t think it’s just a main meal. It’s just something to snack on, like an appetizer. I think I saw on the internet that your boudin is pretty spicy.

Well we have a spicy and a mild, you know. You got your choice. It’s not, well I mean ... more.

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