Have your butcher reserve the backbone that is cut away from the pork loin during butchering. Pork neck bones can also be used. I find backbone at Kirk Martin's Slaughter House in Carencro north of Lafayette and Poche's Market near Breaux Bridge. I source pork neck bones at Rouses in Lafayette. Be sure to rinse all the pork pieces removing any excess blood. I like using a flavored (pork, preferably) stock for this, but many old-school Cajun cooks will use water. You might think the pig’s feet are optional, but I urge you to add them. The velvet texture and natural thickening of the gravy will astound you. Most any good butcher can stock you up with cleaned pig’s feet or find an Asian grocery. Don't want to make your own roux from scratch; buy
Rox's Roux on our Shop site.