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Cajun Pig: Boucheries, Cochon de Laits and Boudin
Paperback
$21.99
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Southwest Louisiana is famous for timehonored gatherings that celebrate its French Acadian heritage. The culinary star of these gatherings? 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 step back 300 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 Poche’ traverses Cajun country to dive into th...