Cajun Pig

Cajun Pig

Boucheries, Cochon de Laits and Boudin

$21.99

Publication Date: 2nd November 2020

Southwest Louisiana is famous for time-honored 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 the recipes and stories behind regional specialties such as boudin, cracklings, gumbo and ... Read More

Format: Paperback
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Southwest Louisiana is famous for time-honored 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 the recipes and stories behind regional specialties such as boudin, cracklings, gumbo and ... Read More

Description

Southwest Louisiana is famous for time-honored 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 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 mouth-watering dive into Cajun devotion to the pig.

Details
  • Pages: 176
  • Publisher: Arcadia Publishing
  • Imprint: The History Press
  • Series: American Palate
  • Publication Date: 2nd November 2020
  • State: Louisiana
  • Illustration Note: Black and White
  • ISBN: 9781467144469
  • Format: Paperback
  • BISACs:
    COOKING / Specific Ingredients / Meat
    COOKING / Regional & Ethnic / Cajun & Creole
    COOKING / Methods / Barbecue & Grilling

Southwest Louisiana is famous for time-honored 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 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 mouth-watering dive into Cajun devotion to the pig.

  • Pages: 176
  • Publisher: Arcadia Publishing
  • Imprint: The History Press
  • Series: American Palate
  • Publication Date: 2nd November 2020
  • State: Louisiana
  • Illustrations Note: Black and White
  • ISBN: 9781467144469
  • Format: Paperback
  • BISACs:
    COOKING / Specific Ingredients / Meat
    COOKING / Regional & Ethnic / Cajun & Creole
    COOKING / Methods / Barbecue & Grilling