Cochon De Lait

Name: Cochon De Lait
Ingredients: 1 whole pig, 30 to 50 pounds; Salt and cracked black pepper; Granulated garlic for seasoning, plus 1/2 cup; 2 cups melted butter; 1 cup white wine; 3/4 cup Louisiana hot sauce

6 ingredients

1 steps

Ingredients

1 whole pig, 30 to 50 pounds
Salt and cracked black pepper
Granulated garlic for seasoning, plus 1/2 cup
2 cups melted butter
1 cup white wine
3/4 cup Louisiana hot sauce

Directions

1

["Cochon de lait is the art of cooking a pig before an open hardwood fire.", "Although the term cochon de lait is French, the origin of this Louisiana social event is obscure.", "It is know that the custom began at least a century ago and has since been popular throughout Cajun country.", "It is possible that the Germans who settled in St. James Parish in 1690 were the first to introduce the cochon de lait.", "These settlers brought pigs to the area and were skilled butchers.", "Local legend, however, tells that veterans of Napoleon's army brought the traditional preparation of cochon de lait to Louisiana in the early 1800s.", "Many of these soldiers settled in a town in Avoylles Parish they named Manusra in honor of the site of their last major campaign.", "Since then, Mansura, LA has been designated by the Louisiana legislature as \"La Capital du Cochon de Lait.\""""