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 Fols'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.

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.

 

ISBN: 978-1-4671-4446-9

6 x 9

158 pages, paperback, b&w and color photographs, table of contents

Published: American Palate (Div. of The History Press), 2020