Pork

The old Creoles, like their French ancestors, hold that every portion of the Hog is good, from the Head to the Feet, and all portions are utilized in the various dishes which are so delightfully prepared in New Orleans. For roasting, the Creoles always use the delicate Cochon de Lait, or Suckling Pig, of not more nor less than four or five weeks old, when the Pig is roasted whole; otherwise, the best parts of the grown Hog for roasting are the Loin and the Leg. Pork Chops or Cutlets are taken from the Loin. They are used as entrees, as are also slices of cold Ham; the Kidneys, cooked in Wine, and the Tails braisees, or smothered.