"Pig is so good you can taste it. Villas brings all of his expertise and passion into this wide-ranging, highly readable discourse on the lordly staple of Southern cookery."
—
John Berendt, author of
Midnight in the Garden of Good and Evil "No one is more qualified to write about the 'King of the Southern Table' than the King of Southern Cooking himself, James Villas. The book is loaded with mouthwatering recipes and does double duty as an anthropological text—Villas shows us that the many different Southern tribes have different uses for the mighty pig. So it is that we are given North Carolina Eastern-Style Chopped or Pulled 'Cue, Lowcountry Chicken and Ham Perloo, and dozens of dishes in between, including Tennessee Sausage Spoon Bread and Bill Neal's Braised Pork Chops with Limas and Whole Garlic I'm dying to try. With pig , the noble Villas has given us his usual definitive work."
—Julia Reed, author of Ham Biscuits, Hostess Gowns, and Other Southern Specialties and The House on First Street: My New Orleans Story
"What a book! A Southerner weaned on pork, a connoisseur of 'cue and country ham, of sausage, souse, and scrapple as well as all the fresh cuts, Jim Villas knows the 'King of the Southern Table' better than anyone. He writes with passion and authority, tells you exactly what you needto know about pork, then dishes up a juicy everything-but-the-squeal collection of recipes—some homespun, some high-on-the-hog, and many as easy as one, two, three. If you like pork, you'll love pig. And that's a promise."
—Jean Anderson, author of A Love Affair with Southern Cooking
