8th Annual Bacon Ball: Cochon de Lait, A Dance with Flame

Date June 1, 2017, Thursday
Time 7:00 pm - 9:30 pm
Price: $75
Phone 734.663.3663

We’ve got the fire, he’ll bring the pig—join us as we savor a Cajun tradition of pig roast Ann Arbor has yet to experience.

Camp Bacon welcomes Clark Rachal from Avoyelles Parish in Louisiana Cajun country, where the art of roasting pig—called “Cochon de Lait”—is taken to a whole new level of flavor and gastronomical technique. But it’s more than just a cooking process, Cochon de Lait has evolved as a time-honored tradition to capture the essence of community, as people come together for really great food and festivities.

Hung over an open pit, the pig is roasted slowly, trapping the juices inside, then moved closer to the fire at the end, so that the skin crackles. It’s a science, yet over the years, it’s become intuitive to the natives of Avoyelles Parish. As they move the poles with the pigs in rhythm to the flames, the Cochon de Lait experts of Avoyelles perfect the timing of each step and swing, and the flavor of every pig they roast.

A taste of the Avoyelles Parish pig roast will be available for the first time in Ann Arbor, thanks to Clark hauling his hog 1,200 miles for this family-style event at the Roadhouse! In addition to Cochon de Lait, the menu will feature Clark Rachal’s Boudin, a Cajun style pork sausage stuffed with Louisiana style rice dressing, and warm, buttery sweet potatoes.

We’ll also welcome Steven Burger from Burgers' Smokehouse and Burgers’ Ozark Country Cured Hams, Inc., his family business, in the “Show Me” state of Missouri. We look forward to trying his hickory-smoked bacon on a show stopping menu!

We have yet to fill the dance card for the pig Clark will bring for our Bacon Ball at Zingerman’s Roadhouse on June 1st, but we expect it to fill quickly. Reserve your seat today!

Family Style Menu:

Cochon de Lait
Roasted suckling pig in the special style of Avoyelles Parish, Louisiana

Le Boudin
Cajun pork sausage stuffed with rice dressing

Sweet Potatoes
Foil roasted

Cornbread and Bacon Stuffing
With Burgers’ hickory-smoked bacon and housemade cornbread

Bacon Smothered Green Beans
With Burgers’ hickory-smoked bacon gravy

Louisiana Coleslaw

Plated Dessert:
Banana Pudding