Cochon De Lait
Serves: 4
Mohammad Wiegand
1 January 1970
Based on User reviews:
45
Spice
48
Sweetness
48
Sourness
37
mins
Prep time (avg)
5
Difficulty
Ingredients:
Directions:
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Cochon de lait is the art of cooking a pig before an open hardwood fire
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Although the term cochon de lait is French, the origin of this Louisiana social event is obscure
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It is know that the custom began at least a century ago and has since been popular throughout Cajun country
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It is possible that the Germans who settled in St
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James Parish in 1690 were the first to introduce the cochon de lait
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These settlers brought pigs to the area and were skilled butchers
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Local legend, however, tells that veterans of Napoleon's army brought the traditional preparation of cochon de lait to Louisiana in the early 1800s
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Many of these soldiers settled in a town in Avoylles Parish they named Manusra in honor of the site of their last major campaign
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Since then, Mansura, LA has been designated by the Louisiana legislature as "La Capital du Cochon de Lait
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" Normally, families cooked pigs in cochon de lait style as the centerpiece for holiday gatherings
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The pig, usually weighing less than 30 pounds, was sometimes cooked hanging from the fireplace in the kitchen
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The most common method was to cook the pig outdoors over a pecan wood and sugarcane fire
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The basic process of the cochon de lait has remained the same over the years
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Today, much larger pigs are cooked to feed groups of people
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Pigs up to 200 pounds are regarded as excellent for open-fire cooking
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When preparing a cochon de lait, season the pig well inside and out with salt, cracked black pepper, and granulated garlic
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Inject the front and rear hams and tenderloin with an infused liquid made with 2 cups melted butter, 1 cup white wine, 3/4 cup Louisiana hot sauce and 1/2 cup granulated garlic
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Using a meat saw, cut through the backbone at the neck and tail and lay the pig open flat
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Wrap the pig in wire mesh that has been washed and cleaned thoroughly and then secure it with wire to hold it in proper form during the long cooking process
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The pig should then be slowly rotated in front of a hardwood fire built 3 to 4 feet away from the pig
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The fire, constantly maintained, cooks a 50-pound pig in 6 hours
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Estimate 1 hour of cooking time for every 10 pounds, but keep in mind that not all pigs will cook at the same rate
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After each hour of cooking, flip the pig head side down to ensure even cooking