Episode 22: Bounty of the Cajun Pig – Cochon de Lait, Boudin, Cracklins and Other Treasures from the Boucherie
Cajuns are often associated with seafood, especially the crawfish, but in the prairie areas of south Louisiana, Cajuns are pork eater. Dixie Poche, author of the book the “Cajun Pig,” joins Errol Laborde, executive editor of Louisiana Life magazine, along with podcast producer Kelly Massicot to savor the pork. Oh yes, they will also discuss the appeal of hog’s head cheese.
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