"I have spent many enjoyable years cooking with my friend Libbie Summers and she always tickles my funnybone - she is just a joy in the kitchen, y'all! I am tickled pink that readers will have a chance to enjoy her recipes and meet the stylish lady who puts the fun back into cooking pig." - Paula Deen Recipes will divided into chapters based upon the primal cuts of the pig, such as bacon, Boston butt, ham, hind feet, jowl, loin, picnic, spare ribs, offal, and charcuterie. There's a definite Southern accent that runs throughout, but the book also includes recipes inspired by other global cuisines that are masters of pork cookery - Spanish, Latin-American, Chinese, and Italian to name a few. Foundational techniques such as how to cure bacon, how to render leaf lard, and how to make a simple sausage are complemented by 125 recipes including: Bacon Beignets with Lemon Honey, Bacon Rendered Biscuits; Pancetta and Bread Soup; Bacon and Butter Baked Squash; Summer Grilled Chops with Cherry Salsa; Chocolate Cupcakes with Dark Chocolate Bacon Frosting; Apple Butter Apple Pie with Lard Crust. The book picks up on the success of Charcuterie by Michael Ruhlman, Pork & Sons by Stephane Reynaud, and The Whole Beast by Fergus Henderson. But this book is much more user-friendly, has a greater variety of pork-centric recipes, and uses cuts and ingredients familiar to cooks. The book presents the subject in a more accessible manner (and avoids the hard-to-find variety meats).
