Pig: King of the Southern Table by James Villas

  • Virginia Smithfield ham spread

    from Pig: King of the Southern Table Pig by James Villas

    • Categories: Dips, spreads & salsas; Appetizers / starters; American
    • Ingredients: Smithfield ham; half and half cream; Madeira wine; dry mustard; sage
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Notes about this book

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Notes about Recipes in this book

  • Cajun chicken and sausage gumbo

    • Dannausc on March 30, 2018

      Really good, though I think it would be even better with some shrimp thrown in. Quite hearty.

  • Louis's barbecued shredded pork

    • Dannausc on March 30, 2018

      Really good. We used it for pulled pork sandwiches.

  • Mustard greens with streak-o'-lean

    • Dannausc on March 30, 2018

      I made it with collard greens because that's what I had on hand. It was quite good, but made A LOT; like enough for 10 big servings. I'd like to make it again with mustard greens.

  • Louisiana red beans and rice with pickled pork

    • bktravels on January 02, 2022

      I am hard pressed to find this recipe in the book. The closest dish I can find is "Cajun ham, sausage, and red bean stew", but that recipe has a separate entry in EYB. Unfortunately the book does not have a listing for beans in the index even though there are multiple recipes with "beans" in the title. My best guess is that the recipe was included in a reviewer's copy of the book and then left out of the final publication.

    • bktravels on January 02, 2022

      Correction! After paging through the entire book I found the recipe on p. 376 in the chapter on Vegetables and rice.

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Reviews about this book

  • Fine Cooking

    From snout to shoulder and hock to tail, award-winning author James Villas leaves none of the noble hog unrelished in this 300-strong collection of southern dishes. There’s something for everyone.

    Full review
  • ISBN 10 0470888849
  • ISBN 13 9780470888841
  • Published May 14 2010
  • Language English
  • Countries United States
  • Publisher John Wiley & Sons
  • Imprint John Wiley & Sons

Publishers Text

A nose-to-tail guide to the very best Southern pork recipes, from award-winning food writer James Villas. Though beef, poultry, and fish all have their place in Southern cuisine, one animal stands snout and shoulders above the rest - the mighty pig. From bacon to barbecue, from pork loin to pork belly, James Villa's Pig presents the pride of the South in all its glory. 300 mouth-watering recipes range from the basics like sausages, ribs, and ham to creative ideas like hashes, burgers, gumbos, and casseroles.

A North Carolina native, Villas doesn't just present great pork recipes but also brings the spirit of Southern cooking alive with tasty cultural and historical tidbits and favorite recipes from beloved restaurants like Louis Osteen's on Pawley's Island and Crook's Corner in Chapel Hill. With gorgeous full-color photography and recipes from Georgia to Louisiana and everywhere in between, Pig is the definitive take on the South's favorite animal.

Whether you're planning the perfect summer barbecue or just looking for new ideas for family dinners, Pig shares the secrets of great Southern cooking with every corner of the nation.



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