These crispy, crunchy pork products are staples of Southern snacking. Pork is a big part of Southern culture. It’s our go-to for a backyard barbecue and the main event at football tailgates. Ribs, ...

1) Chop the hard boil eggs and add them to a large bowl. 2) Chop the baked potatoes into bite size pieces and add them to the bowl with the egg and chopped celery. 3) In a separate bowl, add the ...

Cooking skin-on pork belly in its own rendered fat produces perfectly crispy and chewy cracklins. We coat the cracklins in BBQ seasoning here, but any of your favorite flavors are great candidates, ...

Chicharrón, pork rinds, gratons, cracklins—call them what you like, but fried hog fat with the skin on is a wonderful thing. I recently attended a Louisiana boucherie (what is essentially a communal ...

NEW ORLEANS (WVUE) - Beans with ham and sausage have been cooking in the pots in South Louisiana for 300 years. People of all walks of life and in every area, from the bayous to New Orleans, found ...

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated. NEW ORLEANS (WGNO) – After the bacon. Before ...

The festival that celebrates the south Louisiana tradition of a boucherie is returning to the site where it all began 40 years ago. After moving away from its original site at 9690 Airline Highway ...

BATON ROUGE, La. (WAFB) - Beans with ham and sausage have been cooking in the pots in South Louisiana for 300 years. People of all walks of life and in every area, from the bayous to New Orleans, ...