New Orleans, United States

A Seventh Ward institution since 1899, when Levinsky Vaucresson left the French butcher trade for New Orleans and started selling sausage out of his shop. His son Robert grew the business from a stall at the St. Bernard Market in the 1930s. Vance Vaucresson, the third generation, is still pushing pork through the stuffer — the family chaurice in particular: coarse pork, a heavy hand of cayenne and paprika, garlic, parsley, smoked over pecan. The shop on St. Bernard Avenue closed for fifteen years after Katrina flooded the building. The Vaucressons rebuilt and reopened as Vaucresson's Creole Cafe & Deli in October 2022, hot sausage po'boys back on the counter.