Cajun Pig: Boucheries, Cochon de Laits and Boudin

Download or read book Cajun Pig: Boucheries, Cochon de Laits and Boudin written by Dixie Poché and published by Arcadia Publishing. This book was released on 2020 with total page 176 pages. Available in PDF, EPUB and Kindle. Book excerpt: "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 pig in various savory delights. The author traverses Cajun country to dive in to 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 mouthwatering dive into Cajun devotion to the pig."--Back cover.