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. Enjoy the recipes, stories and legends of the porcine delights author Dixie Poche discovered in her trek through Cajun country!
Cajun Pig by Dixie Poche
$21.99
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. Enjoy the recipes, stories and legends of the porcine delights author Dixie Poche discovered in her trek through Cajun country!
