Cajun Pig: Boucheries, Cochon de Laits and Boudin

by Arcadia Publishing

Overview

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.

Product Details

ISBN-13:	9781467144469
Publisher:	Arcadia Publishing SC
Publication date:	11/02/2020
Series:	American Palate
Pages:	176
Sales rank:	1,108,698
Product dimensions:	6.10(w) x 9.00(h) x 0.60(d)

About the Author

Dixie Poché is a graduate of the University of Louisiana-Lafayette in journalism. She is a travel and corporate writer in Lafayette and author of Classic Eateries of Cajun Country and Louisiana Sweets, both published by American Palate, a division of The History Press. She enjoys doing research at the lunch counter and spends time with lots of Cajun cousins hanging out on the front porch.

Table of Contents

Foreword Chef John D. Folse 7

Acknowledgements 9

Author's Note: Road Trippin' in the South 11

1 T-Cochon (We Mean "Little Pig") 21

2 Cochon de Lait 31

3 Cajun Boucherie 37

4 A Visit to the Cajun Meat Market 45

5 Pork Parties 53

6 Piggy Tales of Local Lovers of Pork 77

7 Treasured Heirlooms to Accompany Porcine Dishes 134

Recipes 147

Bibliography 159

About the Author 160