The Southern Foodie's Guide to the Pig

Article number: 120218
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From Snout to tail, this is a deluxe tour of the South's most versatile and delicious farm animal. The South has long been a hub for savoring pig in all its incarnations. From chops to loins, belly to bacon, and every complementary side dish in between. Includes cooking tips, regional restaurant reviews and recipes in 312 pages. Food and drink writer Chris Chamberlain is based in Nashville, TN.

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