New Book, 'The Cajun Pig,' Examines All Things Porky in Louisiana
By Scott Yoshonis
Houma Courier
That Cajun culture and food are intertwined is no secret, and a chief staple of both is the pig.
Dixie Poche, author of two other looks at the state's rich culinary traditions, "Louisiana Sweets" and "Classic Eateries of Cajun Country," takes a deep dive into the connection of Louisiana's unique people and food with the noble hog in her new book, "The Cajun Pig: Boucheries, Cochon de Laits and Boudin."