Alum of Butchery: Boucherie
Like many entrepreneurial types, Peter Jackson had a strong feeling that he did not fit within the rigid system of corporate hotels & restaurants. He had to be his own boss. Early in his cooking career, Peter fell in love with the spicy charcuterie of Southern Louisiana and started the process of mastering the craft of cured meats like Andouille Sec and Cajun Tasso. With over 3 decades of culinary experience under his belt, he launched Boucherie Meats, which aims to recreate the feeling of community connection of traditional hog butchering events in the South by using whole animals from local, sustainable farms and having people pick up his products at festive pop-ups.
Last May, Peter completed the FCI Master Course: Business of Butchery and has since taken his business to the next level. We caught up with him to find out how he’s making the cut…
What have been the biggest obstacles you’ve encountered?
The biggest obstacle for me is getting exposure to the public. Having a booth at the Eat Real Festival and hearing people’s positive response to what I was doing got me hooked. I’m lucky to be able to pop-up in the Jack London Square Farmer’s market once a month where I always sell out. Once people smell bacon cooking and get their first taste of real boudin, they are usually hooked as well!
What was the most helpful aspect of FCI’s Master Course?
The Business of Butchery Course gave me a great overview of the local meat business. I’m not sure I ever would have visited a slaughterhouse on my own. Interacting with leaders in the sustainable meat industry and learning from some of the best butchers and meat curers around both inspired me and gave me the confidence that I was on the right track. The financial component was invaluable as well especially information on all the alternative forms of financing a small business, from Kiva to Kickstarter.
Who (or what) is your biggest butchery inspiration?
I would have to say Edward’s from Surry, Virginia. Their “Surryano” ham is probably the best tasting food I have ever eaten! Also Fatted Calf here in the Bay Area and Cochon Butcher in New Orleans are real inspirations for my business.
If you could give yourself entrepreneurial advice one year ago, what would it be?
I would tell myself to find someone ASAP to help with all the stuff I either don’t like to do or don’t have time to do, such as marketing and bookkeeping. The typical idea of an entrepreneur is someone who does everything themselves and creates a business solely from their individual hard work, but in reality…none of us are superhuman!
Follow Boucheire Meats to see where Peter Jackson will pop-up next!
Inspired by Peter’s story? Take an FCI Course yourself! Our next Butchery Master Course starts April 14th, 2014.