The Southern Foodie's Guide to the Pig

No region’s approach to pork is best, but rather each is a reflection of the traditions and land where it was cultivated. 

In Chris Chamberlain’s The Southern Foodie’s Guide to the Pig, he diplomatically lobbies that no region’s approach to pork is best, but that each is a reflection of the traditions and land where it was cultivated. To get a richer understanding of how approaches differ, Chamberlain embarked on a road trip spanning 12 states and picked up wisdom and recipes from pitmasters and restaurant chefs along the way.

The book details whole-hog butchery and cookery, from what to look for when buying a pig to how to build a pit, plus basics like sauces and rubs. Next, Chamberlain shares restaurant profiles and recipes such as chicken-fried pork chops and braised pork belly over stone-ground grits. Chamberlain even manages to work pork into a handful of desserts, such as bacon ice cream-Coke floats. 

"The Southern Foodie's Guide to the Pig" by Chris Chamberlain, thomasnelson.com.

Liz Miller is the senior editor of Feast Magazine.