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Cajun Pig
Hardcover
Series: American Palate
GrillingCajun & Creole CookingMeat & Seafood
Publisher Price: $40.99
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ISBN10: 1540245306
ISBN13: 9781540245304
Publisher: History PR
Published: Nov 2 2020
Pages: 178
Weight: 0.90
Height: 0.44 Width: 6.00 Depth: 9.00
Language: English
ISBN13: 9781540245304
Publisher: History PR
Published: Nov 2 2020
Pages: 178
Weight: 0.90
Height: 0.44 Width: 6.00 Depth: 9.00
Language: English
Southwest Louisiana is famous for time-honored gatherings that celebrate its French Acadian heritage. And the culinary star of these gatherings? That's generally the pig. Whether it's a boucherie, the Cochon de Lait in Mansura or Chef John Folse's Fete des Bouchers, where an army of chefs steps back three hundred years to demonstrate how to make blood boudin and smoked sausage, ever-resourceful Cajuns use virtually every part of the pig in various savory delights. Author Dixie Poch traverses Cajun country to dive into the recipes and stories behind regional specialties such as boudin, cracklings, gumbo and hogs head cheese. From the Smoked Meats Festival in Ville Platte to Thibodaux's Bourgeois Meat Market, where miles of boudin have been produced since 1891, this is a mouthwatering dive into Cajun devotion to the pig.
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