Cajun Pig Southern Living For twenty years

For twenty years

and chicken

He is the author of Southern Spirits: Four Hundred Years of Drinking in the American South and Barbecue: The History of an American Institution

" the "Washington Post

No cookbook on the region would be complete without the city's most iconic dishes done right

Cajun Pig Southern Living For twenty yearsAuthor: Dixie Poch 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