The Whole Hog: Recipes And Lore for Everything but the Oink

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Filled with historical and culinary lore as well as more than 100 recipes, this gourmet celebration of the pig and all its parts is a must-have for every pork fan, bacon-sandwich supporter, and sausage addict.

The Whole Hog

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  • The Whole Hog


Much more than a cookbook, this is a celebration of all things porcine—a unique blend of historical, geographical, and culinary interest, together with clear explanations of how to cook the different cuts of pork and delicious recipes. The idea of being able to "cook everything but the oink" of a pig permeates the recipes which are informed by the traditions covered in the main text. Completely international and full of fantastic photographs and an engaging text, this book features recipes such as Escalopes of Pork with Avocado and Sage; Loin of Pork with Mustard and Vermouth; Leek and Smoked Bacon Risotto; Tomato, Ham and Herb Tarts; Scotch Eggs; Pig's Liver with Lemon and Honey; and Cassoulet. Includes dual measurements.

Additional Information

Author Carol Wilson / Christopher Trotter
Publisher Pavilion Books
Page Count 288pp
Publication Size 7.5 x 9.5 x 1.25
Publication Notes hardcover, color
Publication Date October 2011
ISBN 978-1862058613

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