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If anyone wants more research materials, the Acadian term is Cochon de lait. There are several variations of pig roasting devices that we use in south louisiana. We use pits, a device like what you show that we sometimes call a cajun microwave, also a vertical thinwalled metal box with a motor mounted to the top to rotate the pig and a low fire in the base of the chamber, and a cinder block "oven/pit" like the ehow article mentioned above. A google search should bring up several of these options. Each one has its pros and cons.
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