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  In her third history book about Cajun culture, Lafayette author Dixie Poché highlights time-honored communal gatherings, such as boucheries and cochon de laits, that celebrate southwest Louisiana’s French-Acadian heritage. In The Cajun Pig: Boucheries, Cochon de Laits and Boudin,  Poche’ traveled throughout Cajun country to dive into the stories behind regional specialties such as boudin, pickled pig’s feet, Monday’s comfort dish of red beans and rice, gumbo and hog head cheese. The book takes a nostalgic look at visiting old-time mom and pop Cajun meat markets and provides a behind-the-scenes look at the many dishes that made them famous. It also serves as a travel guide to many local eateries and festivals in which the culinary star is the pig.

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