We invite you to come try our new John Folse inspired cochon de lait at our Acadian Thruway location. We slow-roast a suckling pig over a pecan wood fire everyday in the middle of the restaurant and serve it starting around 5:00pm. Come celebrate our Louisiana culinary heritage!
Ever since pigs were domesticated in what is now Turkey, people have delighted roasting whole pigs over open fires. Nothing can compare to the aroma of wood smoke infused with pork. Slow-roasting has long been a preferred method of cooking pork to obtain savory tastes and rich textures.
Cochon de lait is technically the French term for suckling pic, referring to a young animal, traditionally stuffed, roasted on a spit and served on special occasions. In Louisiana, while the origins are the same, cochon de lait has also come to mean the social event surrounding the roasting of a pig before an open hardwood fire and the feast that follows. Louisiana cannot lay claim to the custom of roasting suckling pig. This delicacy has been around for centuries and provided a festive centerpiece for many royal tables. It is also unclear how the custom first came to Louisiana and evolved into its current status. What is known is that the custom of roasting pigs in front of an open fire began in Louisiana more than a century ago and has since been popular throughout Cajun Country.